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| Sugar Free Chocolate Cream
1 envelope of gelatin
1/4 cup of water
4 tablespoons of cocoa
2 eggs, separated
2 cups of milk
1 1/2 teaspoon of Sucaryl
1 teaspoon of vanilla
Soften gelatin in water for a few minutes. Put cocoa in double broiler, add part of milk to make paste, then add rest of milk and scald. Pour scaled milk on slightly beaten yolks, stirring constantly. Add gelatin and Sucaryl and return to double boiler. Cook until mix coats spoon. Add vanilla. Pour into bowl and chill partially thickened. Fold in stiffly beaten egg whites. Pour into molds and chill until firm. Makes 6 servings
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