Chocolate Mousse

Ingredients

• 1 qt. Milk
• 2 ozs. Chocolate (powdered)
• 3 tablespoonsful of Corn Flour
• 2 ozs. Sugar

Method

1. 1

   Put the chocolate, milk and sugar into a saucepan, and let it boil very slowly.

2. 2

   Mix the corn flour smoothly with some milk and then pour it into the saucepan, stirring all the while, and letting it boil for five or six minutes to thoroughly cook the corn flour.

3. 3

   Then rinse out a mould with cold water, pour the mixture in and let it set.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 28. The excerpt below is the record exactly as published.

2 ozs. sugar, i oz. cake crumbs, i oz. preserved cherries, i oz. an- gelica, oz. cornflour, I egg. Cream the butter and sugar together, then add the egg, and then the corn- flour, cake crumbs, cherries, and the angelica chopped. Then fill the cases and bake ; when done, turn them carefully out of the moulds, and decorate the top of JELLIES, CREAMS AND COLD SWEETS. 83 the tartlet mixture with a cherry and a few pieces of angelica in strips. Hpple Soufflee Ingredients. — i'/z pints of Milk, 1 oz. Castor Sugar, 1 tea- cup of Carolina Rice, 2 Eggs, 1 oz. Butter, 1 lb. Apples or Preserve. Method. — Boil the rice in the milk with any flavouring that is liked until thoroughly cooked, then mix in the butter, and the yolks of two eggs when a little cool. Put a layer of preserve or stewed apples in a buttered pie dish, and then the rice on the top. Bake in a cool oven till the eggs are set. Whip the whites of the eggs stiffly, add a little castor sugar and a few drops of flavouring essence, and pile it in rocky heaps on the top of the soufflee when baked. Return to the oven to set. This may be served either hot or ■cold. 35uea£> Cbeesecafees. Ingredients. — 1 gill of stale Bread Crumbs, X pint Milk, 2 Eggs, 2 ozs. Butter, 2 ozs. Currants, a little grated Lemon Peel. Method. — Pour the boiling milk on to the bread crumbs, stir in the butter next, then add a little grated lemon peel and the other ingredients, and beat in the •eggs one at a time. Line some patty pans with pastry, and put a spoonful of this mixture in the centre. Bake about 15 minutes. 84 JELLIES, CREAMS AND COLD SWEETS. Botlefc Custarfc. Ingredients. — i pint Milk, 3 Eggs, sweeten to taste and flavour. Method. — Put the milk in a stewpan, with the sugar and any flavouring, to get hot. Stir the yolks; and whites of the eggs in a basin to thoroughly mix them, and pour the hot milk on, stirring all the time. Now strain it back into the stewpan to remove the tread of the egg and cook the custard well, constantly stirring until it thickens. Cook it over a very little gas and be careful it does not reach boiling point or the eggs will curdle. Pour into a jug to cool, and when cold fill the custard cups. The same mixture for a baked custard strained into a buttered pie dish instead of the stew pan. Great care must be taken not to let the milk come to the boil in the oven. Caramel Malnuts. Take some Marzapan and form in oval shapes.. Place the half of a peeled walnut on either side and insert a little stick or skewer at one end. Then make some caramel with lb. of loaf sugar, % gill of water, a little lemon juice, and 3 drops of acetic acid. Boil this to the snap over a glimmer of gas, dip the walnuts in quickly, giving them a thin coating of the caramel all over. Let them dry on an oiled plate or slab, and serve in fancy cases. JELLIES, CREAMS AND COLD SWEETS. 85 Chocolate fllioulO. Ingredients. — 1 qt. Milk, 2 ozs. Chocolate (powdered), 3 tablespoonsful of Corn Flour

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