Chocolate Velvet Recipe
Are you looking for a proven Chocolate Velvet recipe? Chocolate Velvet goes perfectly as Dessert. If you love this Chocolate Velvet recipe, do share it with your friends.
Ingredients
1/3 cup instant cocoa mix
1/8 teaspoon salt
1 1/2 cups milk
1 envelope unflavored gelatin
3 eggs, separated
1/2 teaspoon almond extract
1/4 cup sugar
1/2 cup cream tor whipping
1/4 cup flaked coconut
Directions
Combine cocoa mix, salt and milk in a medium-size saucepan; sprinkle gelatin over top to soften.
Heat slowly, stirring constantly, until gelatin dissolves; remove from heat.
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, 5 minutes, or until mixture thickens slightly.
Pour into a medium size bowl; stir in the almond extract.
Place bowl in a pan of ice and water to speed setting.
Chill, stirring several times, just until as thick as unbeaten egg white.
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.
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.
Beat cream until stiff in a small bowl; spoon on top of dessert; sprinkle coconut over cream.
Heat slowly, stirring constantly, until gelatin dissolves; remove from heat.
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, 5 minutes, or until mixture thickens slightly.
Pour into a medium size bowl; stir in the almond extract.
Place bowl in a pan of ice and water to speed setting.
Chill, stirring several times, just until as thick as unbeaten egg white.
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.
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.
Beat cream until stiff in a small bowl; spoon on top of dessert; sprinkle coconut over cream.
