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Calories per serving: 110
1 (.25 ounce) envelope unflavored gelatin
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons unsweetened cocoa powder
2 tablespoons instant espresso granules
1 (12 fluid ounce) can evaporated milk
2 egg yolks, lightly beaten
Garnishes: whipped cream and chocolate covered espresso beans
Sprinkle gelatin over water in a small bowl; let stand 1 minute.
Combine SPLENDA® Granulated Sweetener, cocoa, and espresso granules in a saucepan. Gradually add milk and egg yolks, whisking until blended. Cook over medium heat, whisking constantly until mixture comes to a boil. Add gelatin mixture; cook over low heat whisking until gelatin dissolves (about 2 minutes). Chill until the consistency of unbeaten egg white.
Beat whipping cream until soft peaks form. Fold whipped cream into gelatin mixture. Pour into a lightly greased 3-cup mold. Cover and chill 4 hours or until firm. Unmold onto serving platter. Garnish with whipped cream and chocolate covered espresso beans.
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