Recipe - Chocolate Chiffon Mold

1 tablespoon Gelatin; Granulated
3 md Eggs, Separated
1/8 teaspoon Salt;
One half teaspoon Chocolate Extract; Pure
1/8 teaspoon Cream Of Tartar;
One half cup Water; Cold
One fourth cup Cocoa; Dry (25 Grams)
1 One half teaspoon Vanilla; Real(No Artificial)
Artifical Sweetener ;*
42 g Ladyfingers; 6 Small

* Use enough artificial sweetener to substitute for 2/3 cups
sugar. Soak gelatin in cold water. Beat egg yolks until light; add
cocoa, salt, and milk; beat until smooth. Turn into the top of a
double boiler. Cook over simmering water stirring constantly until
thick and smooth. Remove from heat. Add vinilla, chocolate extract
and artificial sweetener; mix well. Add chocolate mixture to gelatin
and stir until gelatin is completely dissolved. Chill in
refrigerator, stirring occasionally until mixture sets to the
consistency of unbeaten egg whites. Meanwhile split lady fingers.
Place halves upright ( flat side in) around outer sides of a 4cup
mold. When chocolate mixture is partially thickened, beat egg whites
and cream of tartar until stiff. Fold into chocolate mixture; blend
thoroughly. Carefully spoon into mold. Cover with clear plastic
wrap. Chill for 3 to 4 hours or until set. Unmold onto a serving
plate as you would any gelatin mixture. To serve, cut into six
slices.

Makes 6