Chocolate Cream

Ingredients

• Yolks of 6 eggs (strained)
• 2 oz. of powdered white sugar
• 2 oz. of grated chocolate
• 1 pt. of milk
• 4 sheets of best French gelatine dissolved in a little milk
• 1 pt. of well-whipped cream

Method

1. 1

   Mix the yolks of eggs with the sugar and chocolate, add the milk; set the mixture on the fire in a double saucepan, the outer one filled with hot water, and kept stirring till the cream thickens; add the dissolved gelatine and strain it into a basin; put this over ice, stirring till the mixture begins to set, then add the well-whipped cream.

2. 2

   Put a mould in the ice, pour in the cream, cover it with ice, and when quite set, turn it out and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 126. The excerpt below is the record exactly as published.

Chocolate Cream-— Ingredients—Yolks of 6 eggs (strained), 2 oz. of powdered white sugar, 2 oz. of grated chocolate, 1 pt. of milk, 4 sheets of best French gelatine dissolved in a little milk, 1 pt. of well-whipped cream

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