Low Fat Chocolate Recipes

Ingredients:

1 1/4 tsp unflavored gelatin
1 1/3 cup chestnut puree(packed)*
8 1/4 oz semisweet chocolate**
3 egg whites,room temp.
1/8 tsp cream of tarter
1 tsp unsweetened cocoa,dusting
3/4 cup milk(try 1% or skim)
1/4 vanilla bean,split
1 tbsp plus 2 teas. cognac
1/8 tsp salt
1/4 cup sugar

Instructions:

1. In a small bowl, combine the gelatin and 3 tablespoons of the milk. Set
aside to soften. 2, In a small, heavy saucepan, combine the chestnut puree
and the remaining 1/2 cup plus 1 tablespoon of milk. Using the tip of a
small sharp knife, scrape the seeds from the vanilla bean into the mixture;
add the bean. Cook over low heat, stirring frequently, until hot, about 10
minutes. remove from the heat and stir in the chocolate until melted.
Discard the vanilla bean. 3. Transfer the mixture to a food processor. Add
the Cognac and process, scraping down the sides occasionally, until the
mixture is very thick and creamy, at least 5 minutes. Add the reserved
gelatin mixture and process to blend, scraping down once. Transfer the
mixture to a large bowl and set aside. 4. In a double boiler, combine the
egg whites, salt and cream of tarter over moderate heat. Using a hand-held
electric mixer, beat the mixture at medium speed until soft peeks form,
about 1 minute. Insert a candy thermometer. Gradually beat in the sugar
until the meringue is firm and shiny and the temperture reaches 150
degrees, about 5 minutes. 5. Using a rubber spatula, fold 1/3 of the
meringue into the chocolate mixture. Gently fold in the remaining egg
whites until incorporated. Scrape the mousse into an 8-or 9-inch springform
pan and refrigerate until set, at least 5 hours. Dust the top of the cake
with cocoa. Unmold the cake and transfer it to a large plate. Serve
chilled. *NOTE: Unsweetened chestnut puree imported from France, such as
the Minerve brand, is available in the gourmet section of many supermarkets
and at specialty food stores. ** Finely chop the semisweet chocolate. From
Food & Wine, Feb 1992 by Sally Schneider

Servings: 12