Chocolate Mousse

Ingredients

• 1/2 cup of cocoa
• 4 layers or 1/3 package of gelatine
• 1/2 cup of sugar
• 1 tbsp. vanilla
• 1/2 cup of water
• 1 pt. of whipped cream

Method

1. 1

   Dissolve the cocoa and gelatine in 1/2 cup of water on a small fire, with sugar and vanilla well mixed in.

2. 2

   Stir until cold, add the whipped cream.

3. 3

   Rinse a mold with cold water; put in the mixture, close the dish well, pack in ice and salt and let stand several hours.

4. 4

   When serving, dry the dish and turn the cream out on a platter.

Nutrition per serving

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 127. The excerpt below is the record exactly as published.

i/4 cup of water and 1 teaspoonful of vanilla. No. 88— CHOCOLATE CREAM. Quantity for 6 Persons. Vi lb. of chocolate 6 layers or scant % package of % lb. of sugar white gelatine 1 pt. of water 4 eggs 1 tsp. of vanilla Preparation : The chocolate is dissolved in 1/4 pt._of water and the gelatine in the other % pt., mix the two. Add sugar and vanilla and boil this mixture ^ minute. Take from the fire and add the yolks of eggs, a little later the whites of eggs beaten to a froth. Rinse a mold with cold water, put in the mixture to stiffen, turn it out and serve with a vanilla sauce. No. 89— CHOCOLATE MOUSSE. Quantity for 6 Persons. % cup of cocoa 4 layers or 1/3 package of % cup of sugar gelatine 1 tbsp. vanilla % cup of water 1 pt. of whipped cream Preparation: Dissolve the cocoa and gelatine in % cup of water on a small fire, with sugar and vanilla well mixed in. Stir until cold, add the whipped cream. Rinse a mold with cold water ; put in the mixture, close th.e dish well, pack in ice and salt and let stand several hours. When serving, dry the dish and turn the cream out on a platter. —2 BO- NO. 90— VANILLA MOUSSE. Quantity for 6 Persons. 1 qt. of whipped cream 5 tbsps. of warm water 4 layers or 1/3 package of white 2 tsps. of good vanilla gelatine % lb. of sugar Preparation: The gelatine is dissolved in the warm water and strained. The sugar and vanilla are added and the whip- ped cream in spoonfuls. Rinse a mold with cold water, fill in the mixture, close well and pack in ice and salt for several hours. Then dry and turn out on a platter. No. 91— COFFEE MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanil- la Mousse. Instead of vanilla, take 6 to 8 tablespoonfuls of coflfee extract. No. 92— HAZELNUT MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanil- la Mousse. Mix in % lt>- roasted, coarsely chopped hazelnuts. No. .93— PINEAPPLE MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90. In- stead of vanilla, take % lb. of pineapple, cut into small pieces, or pineapple puree. — ■ No. 94— RUM OK COGNAC MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanil- la Mousse. Instead of vanilla, take 8 tablespoonfuls of rum or cognac. No. 95— COUNT PUECKLBR OR LAYER MOUSSE. Quantity for 6 Persons. 1% pts. whipped cream Vs lb. of macaroons % lb. chocolate 1 % tsps. of vanilla % lb. of sugar 12 layers or 1 package of wh'te % cup of raspberry jelly gelatine 2 whites of eggs % cup of warm water PARTI. Preparation: i/^ lb. of chocolate is grated and mixed well with 14 cup of warm water and % lb- oi sugar. Dissolve the gelatine in the other i/4 cup of warm water, strain and divide into 3 parts ; mix % of it with the chocolate, i/^ teaspoonful of vanilla and % pt. of thick whipped cream. — 270 — PART II. Dissolve the raspberry jelly over the fire, mix in Yg lb. of sugar, 2 beaten whites of eggs, and 1/3 of the dissolved gela- tine, also y2 teaspoonful of vanilla and y^ pt. of thick whipped cream. p^^-p jjj The macaroons are crushed, mixed with % jpt. of whipped cream, Yg lb. of sugar, % teaspoc«iful of vanilla and 1/3 part of the dissolved gelatine. A form is rinsed with cold water and layers of the choco- late, raspberry and macaroon mixtures are put in. Then the mold is closed well and packed in salt and ice for some hours. When serving, dry the mold and turn it out on a platter. No. 96— COLD RICE STARCH PUDDING. Quantity for 6 Persons. % lb. rice starch 1 grated lemon peel % lb. of sugar 5 eggs 1 pt. of milk 1 pinch of salt PrefKiration : The milk and grated lemon peel are brought to boil ; sugar, rice starch and yolks of eggs are mixed well with a little cold milk, stirred into the boiling milk and boiled again 5 minutes, stirring constantly ; then take from the stove. When the mass has cooled, mix in the beaten wlhites of eggs. Rinse a mold with cold water, fill in the pudding and set to stiffen. Turn it out on a platter and serve with a fruit sauce. No. 97— COLD CHOCO'LATE PUDDING WITH FARINA. Quantity for 6 Persons. \^ lb. of fine chocolate % cup of sugar % lb. of fine farina 1 qt. of milk 1 tsp. of vanilla Preparation: The chocolate is grated and mixed with farina, vanilla and sugar. The milk is brought to boil, the farina mixture put in and boiled 15 minutes, stirring constant- ly. Rinse a mold witlh cold water, fill in the pudding and set to stiffen. Vanilla sauce is served with it. No. 98— COLD RICE PUDDING WITH PEACHES. Quantity for 6 — 10 Persons. 1 cup of good rice 5 finely chopped macaroons % qt. of milk 5 layers or Vz package of white 1 pinch of salt gelatine 1 cup of sugar 1 pt. of whipped cream 1 tsp. of vanilla 1 qt. preserved or fresh stewed % cup of raisins peaches 1 cup of blanched, ground almonds Preparation: Wash and boil the rice for 5 minutes in 1 cup of water with a pinch of salt, then add the milk gradually — 271 — and cook until the rice is done and thick, but not mushy. Mix with sugar, vanilla, raisins, almonds and macaroons. Dissolve the gelatine in 1/4 cup of warm water and mix with tihe rice, then cool and stir in the whipped cream. Rinse a mold with milk and sprinkle with sugar, then make alternating layers of rice and peaches from which the syrup has been drained. The top layer must be rice. Close the mold well and place on ice or into a very cold place. When serving, use the fruit juice for a sauce. No. 99— PLAIN COLD RICE PUDDING. Quantity for 6 Persons. 1 cup of rice 5 layers or % package of white % qt. of milk gelatine 1 cup of sugar

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