Chocolate Cream

Ingredients

• 5 oz. of Chocolate
• 1 teaspoonful of vanilla extract
• f pint of cream
• 1 pint of whipped cream
• 1 table-spoonful of maraschino
• Sweeten to taste with caster sugar
• loz. of isinglass

Method

1. 1

   Slice up jib. of Chocolate, put it into a stewpan with vanilla extract and cream.

2. 2

   Set it upon the stove to dissolve, and add isinglass; strain through a fine strainer, and stir in whipped cream and maraschino.

3. 3

   Sweeten to taste with caster sugar, pour into a mould imbedded in ice, and when firm turn out in the usual way.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 329. The excerpt below is the record exactly as published.

1 teaspoonful of vanilla extract ( see Flavourings) and f pint of cream. Set it upon the stove to dissolve, and add loz. of isinglass (see Gelatine) ; strain through a fine strainer, and stir in 1 pint of whipped cream and 1 table-spoonful of maraschino. Sweeten to taste with caster sugar, pour into a mould imbedded in ice, and when firm turn out in the usual way. (6) French Style. — Put Jib. of Chocolate into a saucepan on the fire, or at the entrance to the oven, let it melt, and work it with a spoon ; then add 3 pints of vanilla cream, pouring- it in gradually, and lastly 5oz. of dissolved gelatine. Stir gently over the ice for a few minutes, turn it into a mould packed in ice, and let it freeze. Dip the mould into lukewarm water, turn the cream out on to a dish, and serve. Chocolate Creams au Nougat. — Put 2 table-spoonfuls of caster sugar in a sugar-boiler, with a little water to melt it, add loz. of ground almonds, and stir over a fire. When this is brown, spread it on a baking-sheet, and leave it until cold. Chop it very fine, and mix with it the same quantity of vanilla cream, made by boiling ilb. of caster sugar with a stick of vanilla until it reaches 40deg. Fahr., and then adding 2 table- spoonfuls of double cream, and putting in a basin until cool. Roll the mixture into little balls, and dip these on a fork Fur details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 377 Chocolate — continued. into Chocolate made as for Chocolate Creams. Set them out on a baking-sheet, and when cold place them on a sieve to dry. Chocolate-cream Tarts. — Boil 1 pint of milk with loz. of grated Chocolate and a little sugar. Mix 2oz. of flour with about Jib. of sugar, and beat them into the boiling milk ; then add loz. of butter and four yolks of eggs well beaten, and remove the pan from the fire before the eggs are cooked. Flavour with vanilla. Line deep tartlet pans with tart paste, fill them with the Chocolate cream, and bake in a slack oven. Whip the whites of the eggs, add 2 table-spoonfuls of caster sugar, and make a meringue. Squeeze this from a bag over the tops of the tarts, and put them in a quick oven until slightly coloured on the tops. Chocolate Custard (Baked). — Scald lqt. of milk, stir in 4 heaped table-spoonfuls of Chocolate and let it simmer a minute or two till the Chocolate has dissolved, stirring all the time. Beat up the yolks of six eggs with Jib. of powdered white sugar, take the Chocolate from the fire, and pour them in ; stir for one minute and flavour to taste with vanilla. Have a baking-tin filled about lin. deep with boiling water, pour the custard into cups, stand them in the tin of boiling water set in the oven, and let them bake slowly. Beat the whites of the eggs to a stiff froth with a little powdered white sugar, and when the custards are cold pile some on each, and lay a small piece of red jelly on top. Chocolate Drops. — (1) Put 51b. of pure Chocolate paste into a heated iron mortar, and with a warm pestle pound it until it becomes oily ; then add 2|lb. or 31b. of finely-sifted crushed loaf sugar, and continue to pound until thoroughly mixed. Turn it all out on to a slab and keep it warm. Roll out half at a time until it is of such a consistency and smoothness that it will dissolve in the mouth like butter ; then continue in the same way with the remainder. Warm it up again with a little lard, to make it more pliable, form it into small balls, arrange these in rows 4 in. apart on sheets of white paper, take up the paper by the ends and bump it on the slab so as to flatten the balls slightly on the bottom, and let them get quite cold. Remove them from the papers, and they are ready for use. (2) Put ljlb. of Chocolate on a plate in the oven just to warm it ; then put it into a lined pan with -Jib. of caster sugar, and stir over the fire until well mixed ; take it off, roll it into pieces about the size of small marbles, and put them on a sheet of white paper. Take the sheet by each corner and lift it up and down, so that it may touch the table each time, and by that means the drops will swell to about the size of a sixpence. Strew nonpariels over them, and leave them until cold and dry. Pack them between sheets of paper in cardboard boxes. Chocolate Drop Cakes. — Butter a baking-tin. Whisk the whites of two eggs to a stiff snow, then mix with them 4oz. of caster sugar and 2oz. of grated Chocolate. Drop 1 tea- spoonful of this mixture at a time on the buttered tin, and bake in a cool oven. Take the cakes carefully off the tins while hot. Chocolate Eclairs. — See ^Eclairs. Chocolate Ice. — Put in a sugar-boiler lib. of vanilla Chocolate and f pint of water ; when it is melted, add 3 pints of double cream and i pint of syrup at 35deg. Fahr., strain it through a silk sieve into a freezing-pot, and let it freeze for one hour. Scrape off the frozen cream from the sides of the pot, and serve in ice-glasses. Chocolate Icing'. — (1) Take If breakfast-cupfuls of sugar, put it into the whites of two eggs, and beat them well together ; then scrape 2oz. of Chocolate

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