Ingredients
1 c. skim milk
1 envelope unflavored gelatin
1/4 c. unsweetened cocoa powder
3 packs Sweet 'N Low sweetener
1 c. (12 oz.) evaporated skim milk, chilled
1 tsp. vanilla extract
Method
Sources
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White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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In small saucepan, combine skim milk and gelatin; let stand until gelatin is softened, about 1 minute. Stir over low heat about 5 minutes until gelatin dissolves. Remove from heat; add cocoa, Sweet 'N Low, stirring until dissolved; stir in 1 cup evaporated skim milk and vanilla. Pour into a large bowl; refrigerate 2 hours until mixture is syrup-like consistency. In a large bowl with an electric mixer, beat remaining 1/2 cup chilled evaporated skim milk on high speed about 4 minutes until stiff peaks form. Fold into gelatin mixture. Spoon into 4 individual dessert glasses. Chill until firm, about 30 minutes.