Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 pkg unflavored gelatin
- 1/4 cup cold water
- 1/3 cup boiling water
- 1/2 to 2/3 cup powdered sugar (depending on how sweet you like it)
- 2/3 cup Dutch Processed Cocoa Powder (Hershey’s, Droste, etc., see below)
- 3 cups heavy cream, chilled
- 1 teaspoon vanilla extract
Directions
In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Let cool while you mix the other ingredients.
Stir together sugar and cocoa in medium bowl.
In a large bowl (which I normally chill if I have room in the refrigerator or freezer) mix whipping cream and vanilla on low speed, then add sugar and cocoa mixture. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture forms soft peaks . Pour in gelatin mixture; beat until well blended and mixture forms stiff peaks. Spoon into serving dishes (or into a large bowl).
Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts.