Ingredients Jump to Instructions ↓

  1. 1 ( 1/4 ounce) envelope unflavored gelatin

  2. 1/4 cup water

  3. 1 cup SPLENDA No Calorie Sweetener, Granulated

  4. 2 tablespoons unsweetened cocoa powder

  5. 2 tablespoons instant espresso granules

  6. 1 (12 fluid ounce) can evaporated milk

  7. 2 egg yolks, lightly beaten

  8. 1/2 cup whipping cream

  9. Garnishes: whipped cream and chocolate covered espresso beans

Instructions Jump to Ingredients ↑

  1. Sprinkle gelatin over water in a small bowl; let stand 1 minute.

  2. Combine SPLENDA Granulated Sweetener, cocoa, and espresso granules in a saucepan. Gradually add milk and egg yolks, whisking until blended. Cook over medium heat, whisking constantly until mixture comes to a boil. Add gelatin mixture; cook over low heat whisking until gelatin dissolves (about 2 minutes). Chill until the consistency of unbeaten egg white.

  3. Beat whipping cream until soft peaks form. Fold whipped cream into gelatin mixture. Pour into a lightly greased 3-cup mold. Cover and chill 4 hours or until firm. Unmold onto serving platter. Garnish with whipped cream and chocolate covered espresso beans.


Send feedback