- 2 envelopes unflavored gelatin
- 1-1/2 cups cold milk
- 1-1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon light corn syrup
- 3 tablespoons butter or margarine
- 1-3/4 cups milk
- 1-1/2 teaspoons vanilla extract
- 1 package (3 ounces) ladyfingers
- 1 cup heavy or whipping cream
- Sweetened Whipped Cream (recipe follows)
- 2 tablespoons toasted sliced almonds* for garnish
In medium saucepan sprinkle gelatin over cold milk. Let stand 3 to 4 minutes to soften. In separate bowl combine sugar and cocoa. Add to gelatin mixture. Stir in corn syrup. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Stir in butter or margarine until melted. Add 1-3/4 cups milk and vanilla, mixing well. Transfer to large mixing bowl. Refrigerate until almost set, 1-1/2 to 2 hours, stirring occasionally. Meanwhile, line bottom and side of 1-1/2-quart bowl with wax paper. Line bottom and side with ladyfinger halves, split sides up; set aside. In small mixing bowl whip cream until stiff peaks form. Beat chilled chocolate mixture until smooth. Add whipped cream on low speed just until blended. Pour into ladyfinger-lined bowl. Cover and refrigerate several hours or overnight. Invert onto large serving plate. Garnish with Sweetened Whipped Cream and toasted almonds just before serving. 8 to 10 servings
Sweetened Whipped Cream: In small mixing bowl whip 1/2 cup heavy or whipping cream, 1 tablespoon unsifted confectioners’ sugar and 1/4 teaspoon vanilla extract until stiff peaks form.
*To Toast Almonds: Place in single layer on baking sheet. Bake at 300° for 5 to 7 minutes or until very lightly browned. Cool completely.