Chocolate Cream

Ingredients

• 1/2 lb. of chocolate
• 1/2 lb. of sugar
• 1 pt. of water
• 4 eggs
• 1 tsp. of vanilla

Method

1. 1

   Dissolve the chocolate in 1/4 pt. of water and the gelatine in the other 1/2 pt., mix the two.

2. 2

   Add sugar and vanilla and boil this mixture for 1 minute.

3. 3

   Take from the fire and add the yolks of eggs, a little later the whites of eggs beaten to a froth.

4. 4

   Rinse a mold with cold water, put in the mixture to stiffen, turn it out and serve with a vanilla sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 127. The excerpt below is the record exactly as published.

CHOCOLATE CREAM PREPARED COLD. Quantity for 6 Persons. The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of the juice of oranges, the juice of lemons and the rind, take 1/10 lb. of bitter chocolate or cocoa dissolved in i/4 cup of water and 1 teaspoonful of vanilla. No. 88— CHOCOLATE CREAM. Quantity for 6 Persons. Vi lb. of chocolate 6 layers or scant % package of % lb. of sugar white gelatine 1 pt. of water 4 eggs 1 tsp. of vanilla Preparation : The chocolate is dissolved in 1/4 pt._of water and the gelatine in the other % pt., mix the two. Add sugar and vanilla and boil this mixture ^ minute. Take from the fire and add the yolks of eggs, a little later the whites of eggs beaten to a froth. Rinse a mold with cold water, put in the mixture to stiffen, turn it out and serve with a vanilla sauce. No. 89— CHOCOLATE MOUSSE. Quantity for 6 Persons. % cup of cocoa 4 layers or 1/3 package of % cup of sugar gelatine 1 tbsp. vanilla % cup of water 1 pt. of whipped cream Preparation: Dissolve the cocoa and gelatine in % cup of water on a small fire, with sugar and vanilla well mixed in. Stir until cold, add the whipped cream. Rinse a mold with cold water ; put in the mixture, close th.e dish well, pack in ice and salt and let stand several hours. When serving, dry the dish and turn the cream out on a platter. —2 BO- NO. 90— VANILLA MOUSSE. Quantity for 6 Persons. 1 qt. of whipped cream 5 tbsps. of warm water 4 layers or 1/3 package of white 2 tsps. of good vanilla gelatine % lb. of sugar Preparation: The gelatine is dissolved in the warm water and strained. The sugar and vanilla are added and the whip- ped cream in spoonfuls. Rinse a mold with cold water, fill in the mixture, close well and pack in ice and salt for several hours. Then dry and turn out on a platter. No. 91— COFFEE MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanil- la Mousse. Instead of vanilla, take 6 to 8 tablespoonfuls of coflfee extract. No. 92— HAZELNUT MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanil- la Mousse. Mix in % lt>- roasted, coarsely chopped hazelnuts. No. .93— PINEAPPLE MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90. In- stead of vanilla, take % lb. of pineapple, cut into small pieces, or pineapple puree. — ■ No. 94— RUM OK COGNAC MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanil- la Mousse. Instead of vanilla, take 8 tablespoonfuls of rum or cognac. No. 95— COUNT PUECKLBR OR LAYER MOUSSE. Quantity for 6 Persons. 1% pts. whipped cream Vs lb. of macaroons % lb. chocolate 1 % tsps. of vanilla % lb. of sugar 12 layers or 1 package of wh'te % cup of raspberry jelly gelatine 2 whites of eggs % cup of warm water PARTI. Preparation: i/^ lb. of chocolate

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