Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Skim milk

  2. 1 cup 198g / 7oz Egg (large)

  3. 1/3 cup 109g / 3.8oz Light corn syrup

  4. 2 teaspoons 10ml Light corn syrup

  5. 1/2 cup 55g / 1.9oz Cocoa

  6. 2 oz 56g Low-fat cream cheese - in chunks

  7. 2 teaspoons 10ml Gelatin powder - unsweetened

  8. 1 teaspoon 5ml Vanilla

  9. 1/2 teaspoon 2 1/2ml Peppermint extract

  10. 1/2 cup 99g / 3 1/2oz Sugar

  11. 1 tablespoon 15ml Sugar

  12. 2 tablespoons 30ml Egg whites - at room temperature (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Whisk 1/4 cup milk, egg, 1/3 cup corn syrup and cocoa until smooth. In large pot, heat remaining milk until bubbles appear at edges. Whisk some into cocoa mixture, then whisk back into milk in pot. Cook over medium, stirring constantly with a wooden spoon for 3-5 m in.. until slightly thickened. Remove from heat and whisk in chocolate and cream cheese until smooth. Set aside. Soften gelatin in 1/4 cup water and heat until dissolved. Whisk into chocolate mixture along with vanilla and mint. Set aside. Combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup in small pot. Bring to a boil and cook at medium-high for about 5 minutes. (230 deg. - fine thread stage). Beat egg whites to soft peaks, add 1 Tbsp. sugar and beat until stiff but not dry. When syrup reaches 239F (soft ball stage) pour over whites, gradually while beating. Beat about 5 min, until stiff, satiny and cool. Whisk one cup of meringue into chocolate mixture, fold in the rest. Spoon into crust. Chill.


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