2 envelopes gelatin
1-1/2 c milk
1-1/4 c sugar
¾ c cocoa
1 t corn syrup
3 T butter
1-3/4 c milk
1-1/2 t vanilla
10-12 ladyfingers, split
Sprinkle gelatin into 1-1/2 c milk in saucepan, let stand 3-4 minutes to soften. Combine sugar and cocoa; add to gelatin. Add corn syrup, cook over medium heat, whisking constantly until mixture boils. Remove from heat, stir in butter until melted. Blend in 1-3/4 c milk and the vanilla, pour into large mixing bowl. Cool; chill until almost set.
Line bottom and side of 1-1/2 quart mold with ladyfingers, round side against mold. Whip cream until stiff. Beat chilled chocolate mixture until smooth. Add whipped cream to chocolate on low spend just until blended. Pour into ladyfinger-lined mold; chill until set. Unmold before serving.
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