|Semi sweet chocolate||2 Ounce (2 Squares)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Eggs||3 , separated|
|Milk||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
In 4-cup measure, melt chocolate (2 min.).
Blend in 1/3 cup sugar and gelatin.
Beat in egg yolks and salt.
Stir in milk.
Cook uncovered, 4 minutes or until slightly thickened, stirring occasionally.
Add vanilla and cool.
In mixing bowl, beat egg whites until foamy.
Gradually add 1/3 cup sugar and beat until stiff.
Fold beaten egg whites into cooled chocolate mixture.
In large bowl, whip cream.
Fold chocolate mixture into whipped cream.
Spoon mixture into 6 to 8 sherbet dishes, 12 Chocolate Cups or one 8 or 9-inch Chocolate Cookie Crumb Crust.Chill2 to 3 hours
Serving size: Complete recipe
Calories 1792 Calories from Fat 1061
% Daily Value*
Total Fat 119 g182.8%
Saturated Fat 72 g359.8%
Trans Fat 0 g
Cholesterol 988.5 mg329.5%
Sodium 644.5 mg26.9%
Total Carbohydrates 129 g42.9%
Dietary Fiber 3.3 g13.4%
Sugars 123.8 g
Protein 41 g82.7%
Vitamin A 19.2% Vitamin C
Calcium 49.5% Iron 26.5%
*Based on a 2000 Calorie diet