Chocolate Mousse

Ingredients

• 1 oz. chocolate
• 1/4 c powdered sugar
• 1/2 c cream
• 3/4 T granulated gelatine
• 1 1/2 T boiling water
• 1/2 c sugar
• 1 t vanilla

Method

1. 1

   Melt chocolate, add powdered sugar and cream, stir until boiling point.

2. 2

   Add dissolved gelatine, sugar, and vanilla.

3. 3

   Strain into a bowl, cool in ice water, stirring until thickened, then fold in whipped cream.

4. 4

   Mold and let stand for 4 hours or more.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 115. The excerpt below is the record exactly as published.

Chocolate Mousse for dinner. DINNER Saturday Lesson 126 STEWED KIDNEYS POTATOES AU GRATIN TOMATOES WITH SAVORY CUSTARD CHOCOLATE MOUSSE Stewed Kidneys Split a pair of fresh kidneys in halves, removing the white fat and sinew from the center. Cover with cold water and let heat over a moderate fire, taking care, however, that the water does not boil. When hot, drain from the water and cut into small pieces. Cover again with cold water and heat, not to the boiling point however, or the kidneys will harden. Melt 2 T butter in a frying pan, add 2 T flour, and when brown stir in i c stock or water. Cook several minutes, then add salt, pepper to taste, i T chopped celery, i T cat- sup, and the pieces of kidney. Stir until well heated throughout, sprinkle i T chopped parsley over the top and serve at once. Potatoes au Gratin Mash 2 c potatoes, making quite soft with milk; season with salt, pepper and butter to taste. Arrange in layers in a buttered baking dish, sprinkling grated cheese over each layer, and covering the top with buttered crumbs. Place in a hot oven until well heated throughout and nicely browned on the top. Tomatoes with Savory Custard Mix together i pt. canned tomatoes, }i c breadcrumbs, FEBBUABY MENUS 207 I T finely chopped onion, i t sugar, and salt and pepper to taste ; pour into a buttered baking dish. Beat 4 eggs, add- ing ^ t salt, I t sugar, and 13^ c milk. Pour over the Tomato mixture and bake set in a pan of water, in a slow oven until set, about j4 ^• Chocolate Mousse Melt I oz. chocolate, add J4 c powdered sugar, and gradu- ally yz c cream. Stir over the fire until the boiling point is reached, then add 3^ T granulated gelatine dissolved in 13^2 T boiling water, ^ c sugar, and i t vanilla

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