Chocolate Mousse Recipe

This is an excellent dessert for diabetics, with little fat and no sugar


4 rounded tsp gelatine soaked in 1/4 cup water
1/2 large tin (375ml) skimmed evaporated milk
1 heaped dsp cocoa
2 rounded tblsp Naturally Sweet Xylitol (more if liked)
1 tsp. vanilla


Cool evaporated milk for 4 hours or overnight in freezer.
Dissolve gelatine over hot water.
Mix cocoa,vanilla and xylitol in a little warm water.
Mix thoroughly and add gelatine.
Whip evaporated milk in a mixer until at least double in size and fluffy.
Add gelatine mixture - mix briefly and put into a serving dish. It will set immediately.

Serves 4-6

From EB, Tallanatta VIC

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