Chocolate Mousse

Ingredients

• 2 squares unsweetened chocolate
• ¼ cup sugar
• 1 cup milk
• 1 teaspoon vanilla
• 1 teaspoon granulated gelatine
• 2 cups whipping cream

Method

1. 1

   Scald milk with chocolate, ¼ cup sugar, and gelatine.

2. 2

   Beat until smooth and well blended.

3. 3

   Add vanilla, strain into refrigerator tray or bowl, chill until mixture thickens, beat until light, then fold in cream beaten until stiff, to which remaining sugar has been added.

4. 4

   Freeze in refrigerator tray or in salt and ice.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 244. The excerpt below is the record exactly as published.

cups milk V4 teaspoon salt 26 cup raisins 1 quart thin cream 1 cup sugar 4 cup almonds 1 egg V4 cup candied pineapple 1 tablespoon flour 1g cup preserved ginger 3 tablespoons wine Scald raisins in milk 15 minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze.* The raisins should be rinsed and saved for a pudding. Mixed candied fruit may be used. FROZEN PLUM PUDDING 2 cups milk 21% cups cream 1 cup sugar 34 cup candied fruit 6 egg yolks ¥g cup almonds, blanched and chopped V4 teaspoon salt 14 cup Sultana raisins 14 cup sherry 4 cup pounded macaroons Make custard of milk, half the sugar, egg yolks, and salt. Car- amelize the remaining sugar and add. Strain, cool, add remaining ingredients, and freeze.* MOUSSES AND PARFAITS Mousses and parfaits are whipped cream desserts frozen without stirring. A mousse may or may not have a foundation thickened with gelatine or other material. A parfait has a foundation of sirup cooked with beaten egg whites or yolks. VANILLA MOUSSE I 2 cups heavy cream, whipped 1 teaspoon vanilla 14 cup powdered sugar 2 egg whites, beaten until stiff Add sugar and vanilla to cream. Fold in egg whites. Freeze.* Other flavors may be used in place of vanilla. * General Directions for Freezing, pp. 577, 578. FROZEN DESSERTS 591 VANILLA MOUSSE II (with Tapioca) 2 cups milk 3 tablespoons corn sirup 3 tablespoons quick-cooking tapioca 1 cup cream Y cup sugar 1 tablespoon vanilla Scald milk with tapioca, sugar, and corn sirup. Stir occasion- ally and cook until thick (about 20 minutes). Rub through strainer, chill, and beat. Beat cream until thick and fold in the chilled mixture. Flavor and freeze.* Other flavors may be used in place of vanilla. VANILLA MOUSSE III (with Condensed Milk) 1 cup condensed milk Y teaspoon vanilla 14 cup water 14 pint whipping cream Mix, chill 1 hour. Beat 2 minutes. Freeze.* This is especially successful frozen in refrigerator tray. BISCUIT TORTONI I Flavor Vanilla Mousse with sherry. Add 4% cup dried maca- roons, finely crushed. Mixture may be packed in paper cups, tops sprinkled with powdered macaroons, and cups set in tray of refrigerator to freeze. BISCUIT TORTONI IT. 1 cup dried macaroons, finely crushed V4 cup sugar 2 cups thin cream ¥g cup sherry 1 pint heavy cream Soak macaroons in thin cream 1 hour, add sugar and sherry, and freeze to a mush; then add heavy cream beaten stiff. Mold and freeze.* CHANTILLY MOUSSE Add one cup meringues, broken in pieces, to Vanilla Mousse mixture. Freeze.* CHESTNUT MOUSSE Add % cup marrons, broken in pieces, to Vanilla Mousse mixture. * General Directions for Freezing, pp. 577, 578. 592 THRE BOSTON GOOKING-SCHOOL COOK BOOK CHOCOLATE MOUSSE 2 squares unsweetened chocolate 34 cup suger i cup milk 1 teaspoon vanilla i teaspoon granulated gelatine 2 caps whipping cream Scald milk with chocolate, 14 cup sugar

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