Butterscotch Chocolate Recipe
Are you looking for a Butterscotch Chocolate recipe that is surely going to conquer your taste buds? Even though Butterscotch Chocolate is a Side Dish I relish it any time of the day. In my view, to call yourself a chef, you need to have a personal recipe of Butterscotch Chocolate, just like I do.
Ingredients
1 env. unflavored gelatin
1/4 cup cold water
1 cup skim evaporated milk
1 tsp butter
1 oz. baking chocolate
1/3 cup granulated brown sugar replacement
1 1/2 cup skim milk
2 eggs, separated
Dash salt
1/4 tsp vanilla extract
12 ladyfingers
Directions
Soften gelatin in cold water; set aside.
Pour skim evaporated milk into freezer tray and place in freezer to thoroughly chill until edges are slightly frozen.
Melt butter and baking chocolate in top of double boiler.
Add brown sugar replacement and cook until well blended.
Add milk.
Heat and stir until warm.
Pour over well-beaten egg yolks, stirring constandy.
Add salt and return to top of double boiler.
Cook over hot water, stirring constantly, until mixture coats a spoon.
Remove from heat and add softened gelatin.
Stir until dissolved.
Chill until mixture begins to thicken.
Beat egg whites until stiff and fold into the cooled chocolate mixture.
In chilled mixing bowl, combine vanilla extract and slightly frozen evaporated milk and beat until stiff.
Fold into mixture.
Pour in to a decorative mold lined with separated ladyfingers.
Chill until firm.
Unmold onto a serving plate.
Pour skim evaporated milk into freezer tray and place in freezer to thoroughly chill until edges are slightly frozen.
Melt butter and baking chocolate in top of double boiler.
Add brown sugar replacement and cook until well blended.
Add milk.
Heat and stir until warm.
Pour over well-beaten egg yolks, stirring constandy.
Add salt and return to top of double boiler.
Cook over hot water, stirring constantly, until mixture coats a spoon.
Remove from heat and add softened gelatin.
Stir until dissolved.
Chill until mixture begins to thicken.
Beat egg whites until stiff and fold into the cooled chocolate mixture.
In chilled mixing bowl, combine vanilla extract and slightly frozen evaporated milk and beat until stiff.
Fold into mixture.
Pour in to a decorative mold lined with separated ladyfingers.
Chill until firm.
Unmold onto a serving plate.
