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Lighter Than Air Chocolate Delight

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories60
Calories from Fat5
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium130 mg5% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein6 g
Vitamin A6% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron6% DV
  Amount Per Serving % DV *
Calories60
Calories from Fat5
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium130 mg5% DV
Total Carbohydrates9 g3% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein6 g
Vitamin A6% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron6% DV
  • 1 cup water boiling
  • 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1-1/3 cups nonfat dry milk powder
  • Granulated sugar substitute to equal 14 teaspoons sugar
  • 1/2 cup water cold
  • 8 ice cubes large
  • Dash salt
  • 2 envelopes unflavored gelatin
  • 1 tablespoon vanilla extract

Directions

  • 1. Sprinkle gelatin over cold water in blender container; let stand 4 minutes to soften. Gently stir with rubber spatula, scraping gelatin particles off sides; add boiling water to gelatin mixture. Cover; blend until gelatin dissolves. Add dry milk powder, cocoa, vanilla and salt; blend on medium speed until well mixed. Add sugar substitute and ice cubes; blend on high speed until ice is crushed and mixture is smooth and fluffy.
  • 2. Immediately pour into 4-cup mold. Cover; refrigerate until firm. Unmold onto serving plate. 8 servings.
  • NOTE: Eight individual dessert dishes may be used in place of 4-cup mold, if desired.

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