Chocolate Velvet Recipe
Ingredients
| Instant cocoa mix | 1/3 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 1 envelope unfavored gelatin | ||
| Eggs | 3 , separated | |
| Almond extract | 1/2 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Flaked coconut | 1/4 Cup (16 tbs) | |
Directions
1. Combine cocoa mix, salt and milk in a medium-size saucepan; sprinkle gelatin over top to soften.
2. Heat slowly, stirring constantly, until the gelatin dissolves; remove from heat.
3. Beat egg yolks slightly in a small bowl; slowly stir in about 1/2 cup of the hot milk mixture, then stir back into remaining mixture in saucepan. Cook, stirring constantly, 2 minutes, or until mixture thickens slightly. Pour into a medium-size bowl; stir in the almond extract.
4. Place bowl in a pan of ice and water to speed setting. Chill, stirring several times, just until as thick as unbeaten egg white.
5. While gelatin mixture chills, beat egg whites until foamy-white and double in volume in a medium-size bowl; beat in sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Fold into thickened gelatin mixture until no streaks of white remain. Spoon into a 4-cup mold. Chill several hours, or until firm.
6. When ready to serve, loosen dessert around edge with a knife; dip mold very quickly in and out of hot water. Cover with a serving plate; turn upside down; gently lift off mold.
7. Beat cream until stiff in a small bowl; spoon on top of dessert; sprinkle coconut over the cream.
2. Heat slowly, stirring constantly, until the gelatin dissolves; remove from heat.
3. Beat egg yolks slightly in a small bowl; slowly stir in about 1/2 cup of the hot milk mixture, then stir back into remaining mixture in saucepan. Cook, stirring constantly, 2 minutes, or until mixture thickens slightly. Pour into a medium-size bowl; stir in the almond extract.
4. Place bowl in a pan of ice and water to speed setting. Chill, stirring several times, just until as thick as unbeaten egg white.
5. While gelatin mixture chills, beat egg whites until foamy-white and double in volume in a medium-size bowl; beat in sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Fold into thickened gelatin mixture until no streaks of white remain. Spoon into a 4-cup mold. Chill several hours, or until firm.
6. When ready to serve, loosen dessert around edge with a knife; dip mold very quickly in and out of hot water. Cover with a serving plate; turn upside down; gently lift off mold.
7. Beat cream until stiff in a small bowl; spoon on top of dessert; sprinkle coconut over the cream.
Chef
