Chocolate Mousse
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1941Calories
18 gProtein
189 gCarbs
124 gFat
Full nutrition (34 nutrients)
Calories1941 kcal
Protein18 g
Carbohydrates189 g
Fiber9.1 g
Sugars163 g
Total Fat124 g
Saturated Fat72 g
Monounsaturated Fat30 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol252 mg
Sodium97 mg
Potassium964 mg
Calcium222 mg
Iron11 mg
Magnesium207 mg
Phosphorus405 mg
Zinc3.2 mg
Copper1.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E0.7 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine56 mg
Water141 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 22. The excerpt below is the record exactly as published.
CHOCOLATE MOUSSE Melt the chocolate, add to it half a cup of the sugar and the thin cream, stir till boiling, then add the vanilla and Gelatine, dissolved in the boiling water, and the rest of the sugar. Strain and leave in a cool place until it begins to thicken, then fold in the whipped cream Pack and freeze. COCOANUT MOUSSE Dissolve the Gelatine
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