Chocolate Mould, 1 (Moule au Chocolat)

Ingredients

• 2 oz. chocolate
• 3 gills of milk
• 2 yolks of eggs
• £ oz. gelatine
• 1 or 2 oz. sugar
• A few drops of vanilla

Method

1. 1

   Break the chocolate in small pieces and put it into a lined saucepan with 1 gill of milk.

2. 2

   Dissolve slowly over the fire, and cook until smooth.

3. 3

   Then remove the saucepan from the fire, and add the remainder of the milk, the gelatine, sugar, and yolks of eggs.

4. 4

   Stir again over the fire until almost boiling and until the gelatine is dissolved.

5. 5

   Strain into a basin, add a few drops of vanilla, and cool slightly.

6. 6

   Then pour into a wet mould and set aside until firm.

7. 7

   Turn out when wanted, and serve plain or with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 698. The excerpt below is the record exactly as published.

Chocolate Mould, 1 (Moule au Chocolat) 2 oz. chocolate. 3 gills of milk. 2 yolks of eggs. £ oz. gelatine. 1 or 2 oz. sugar. A few drops of vanilla

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