Chocolate (Chocolat) a la Chantilly

Ingredients

• three ounces chocolate
• five tablespoons sugar
• one and a half cups of water
• five tablespoons dissolved Cox’s gelatine
• two tablespoons brandy
• a small pinch salt
• one and a half cups whipped cream
• one tablespoon cornstarch

Method

1. 1

   Put water on stove, add sugar and brandy, thicken with cornstarch dissolved in water, then add cut-up chocolate.

2. 2

   Stir until smooth, cool in ice, add gelatine, and then gently add whipped cream.

3. 3

   Fill small ring moulds glazed with lemon aspic, leave on ice until ready to serve.

4. 4

   Roll puff paste thin, cut with a biscuit cutter, prick with a fork, bake until golden brown, and let cool.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 512. The excerpt below is the record exactly as published.

two tablespoons brandy, four tablespoons sugar in a saucepan. Stir on ice until commencing to thicken, add one cup cut-up macaroons, then half cup whipped cream; fill the mould, leave on ice. Dip in warm water, turn out on a paper doily. Serve with orange ice or whipped cream in the centre. Grapes ( Raisins ) a la Bavaroise Glaze a fancy ring mould with lemon aspic; put a row of chopped maraschino cherries all around and fill the centre with grapes that have been peeled and stoned and cut in very small dices. Then glaze again and fill. Filling. Six tablespoons dissolved Cox’s gelatine, four table¬ spoons milk, one tablespoon brandy, three tablespoons sugar, one and a half cups grapes, two cups whipped cream. Stir milk and gelatine on ice, add brandy, sugar, and grapes, and last, the whipped cream; put the mould on ice, leave until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream. Chocolate Pudding a la Pompadour Pouding au Chocolat, a la Pompadour Put a ring mould on ice, glaze with lemon aspic and line with colored cream — in strips, up and down, pompadour style — chocolate, green, pink, white; baste with aspic. Fill with the chocolate filling. Filling. One and a half cups water, five tablespoons sugar, three ounces chocolate, one tablespoon cornstarch, two tablespoons chopped almonds, two tablespoons brandy, one cup cake crumbs, one and a half cups whipped cream, six tablespoons dissolved Cox’s gelatine. Put one cup water on stove, dissolve the corn¬ starch in the half cup water, add the chocolate then the sugar. AMERICAN COOK BOOK When cooked, stir on ice; add almonds, cake crumbs, gelatine: last add the whipped cream. Fill the mould, leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Garnish with spun sugar if at hand. Serve with whipped cream. Chocolate with Cream in Aspic, a la Gimo Chocolat a la Creme fouettee, en Aspic, a la Gimo One tablespoon cornstarch, one cup lemon aspic, four ounces chocolate, one and a half cups water, six tablespoons sugar, seven tablespoons dissolved Cox’s gelatine, tvTo tablespoons brandy, one and a half cups whipped cream. How^ to Make It. Line mould with aspic. Decorate it with alternate dots of cream and chocolate (that have been sweetened and which contain some gelatine) — about the size of a marble — at the bottom of the mould; then fill with the aspic on top to cover the decoration. Put one cup water on the stove with four table¬ spoons sugar, thicken with the cornstarch dissolved in the other half cup w’ater, then add the ground chocolate. Cook twro minutes, put the pan in ice water and stir. Add six tablespoons gelatine, the brandy, and, last, the whipped cream. Fill the mould through a fancy tube carefully, so that the filling doesn’t get near the edges of the form. Fill with the aspic. Leave on ice till cold. W hen serving, dip in warm water and turn out on a paper doily. Serve with whipped cream in the centre. Baskets of Cake with Chocolate, a la Victoria Corbeilles de Gateau et de Chocolat, a la Victoria One cup butter, two cups sugar, four eggs, one cup milk, twro and a half cups flour, twTo teaspoons Royal baking powder. Stir butter to a cream, add the sugar, then the yolks, milk, flour, baking powder, and brandy; last add the whites of eggs — beaten to a stiff meringue. Bake in little muffin pans. When baked, turn out, stand to get cold, cut a thin slice for a cover from the bottom of the cake, then scoop out, leaving a thin crust. Fill. Filling. One cup water, thicken with two tablespoons corn¬ starch, twro ounces chocolate, four tablespoons sugar. Stir on ice and, when thickened and cold, add a cup wdiipped cream. Frost the cakes with white frosting and decorate with pink around the edge, then fill. Put a teaspoon of whipped cream on the filling. Then put on the cover (which also has been frosted and decorated), puncture two small holes straight across the cover, for the handle, and into them stick a handle from citron peel. Arrange on paper THE SWEDISH, FRENCH, AMERICAN COOK BOOK 351 doily on a platter as dessert for luncheon or supper. Garnish with spun sugar if at hand. Chocolate Blanc-mange a la Europeenne Blanc-manger au Chocolat, a la Europeenne One cup water, two tablespoons cornstarch, four ounces choco¬ late, five tablespoons sugar, one pound English walnuts, whites of four eggs. Put water on stove, thicken with the dissolved corn¬ starch, add three tablespoons sugar, chocolate, and half cup of the chopped nuts. Stir on ice till cold. Beat the whites stiff with two tablespoons sugar, and add. Glaze a mould with lemon aspic and decorate with English walnuts — about half inch apart; fill each space between the nuts with whipped cream that contains some gelatine. Then fill with the mixture; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream in the centre of the ring. Chocolate ( Chocolat ) a la Chantilly Three ounces chocolate, five tablespoons sugar, one and a half cups of water, five tablespoons dissolved Cox’s gelatine, two table¬ spoons brandy, a small pinch salt, one and a half cups whipped cream, one tablespoon cornstarch

Cook this with the app: pantry check, scaling, and the assistant.