Chocolate Chiffon Dessert

Book description: Attention all chocolate lovers! This is for you—a sheer bit of goodness you'll want to whip up often.

Well, here it is, folks. The last recipe for Gelatin July. 

You know, I learned two important things on my vintage caker journey. The first is that you can encase pretty much anything in gelatin. The second—and most important—thing I learned is just because you can encase anything in gelatin doesn’t mean you should. Like a dark night of the soul, gelatin can take you down paths that shouldn't be travelled. 

We end our month—fittingly—with dessert. This chocolate chiffon dessert wasn’t bad. It was light, moussey and not overly sweet. And while it left me feeling gassy, I’d eat it again. But only in private. Or in the company of elderly spinsters.

Next week, we return to old school caker cooking with a little help from the St. Mary's Catholic Women's League! 

1 envelope Knox Unflavoured Gelatin

1/2 cup sugar, divided

1/8 teaspoon salt

1/3 cup cocoa

3 eggs, separated

1 1/2 cups milk

1 teaspoon vanilla

Whipped Cream (I used Dream Whip. What the heck?)

Mix gelatin, 1/4 cup of the sugar, salt and cocoa in top of double boiler. Beat egg yolks and milk together. Add to gelatin. Cook over boiling water, stirring constantly until gelatin is dissolved, about 5 minutes. Remove from heat and stir in vanilla. Chill to unbeaten egg white consistency. Beat egg whites until stiff. Beat in remaining 1/4 cup sugar. Fold chocolate gelatin mixture into egg whites. Turn into 4-cup mold or individual molds. Chill in refrigerator until firm. Unmold on serving plate and garnish with whipped cream.

Oh, how the mighty have fallen.

Source: Knox On-Camera Recipes: A completely new guide to Gel-Cookery