Chocolate Mousse

Ingredients

• one quart of cream
• one cupful of sugar
• one ounce of chocolate
• three tablespoonfuls of sugar
• one of boiling water
• two quarts of coarse salt
• about fifteen pounds of ice

Method

1. 1

   Whip a quart of cream in the same manner, but be very careful that no liquid cream is put into the mould.

2. 2

   Scrape fine an ounce of chocolate, and put it into a small frying-pan, with three tablespoonfuls of sugar and one of boiling water.

3. 3

   Stir over a hot fire until smooth and glossy, then add six tablespoonfuls of whipped cream to it, and stir into the dish of whipped cream.

4. 4

   Add a scant cupful of sugar, and stir gently until the ingredients are well mixed.

5. 5

   Turn the mixture into a mould, which has previously been packed in salt and ice until thoroughly chilled, and cover it; and after throwing a piece of carpet over the tub, set away in a cool place for four hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 358. The excerpt below is the record exactly as published.

Chocolate Mousse. Pack a three-quart mould the same as for a Neapolitan mousse. Whip a quart of cream in the same manner, but be very careful that no liquid cream is put into the mould. To guard against it, drain the whipped cream well. Scrape fine an ounce of chocolate, and put it into a small frying-pan, with three table-spoonfuls of sugar and one of boiling water. Stir over a hot fire until smooth and glossy, — that is, for about a minute ; then add six table-spoonfuls of whipped cream to it, and stir into the dish of whipped cream. Add a scant cupful of sugar, and stir gently until the ingredients are well mixed. Turn the mixture into a mould, which has pre- viously been packed in salt and ice until thoroughly chilled, and cover it ; and after throwing a piece of car- pet over the tub, set away in a cool place for four hours. Turn out the same as the Neapolitan mousse. The materials required are : one quart of cream, one cupful of sugar, one ounce of chocolate, two quarts of coarse salt, and about fifteen pounds of ice

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