Chocolate Shape

Ingredients

• Three ounces of stick chocolate
• Three gills milk
• Sugar to sweeten
• A few drops vanilla essence
• Half an ounce gelatine (light weight)
• Two yolks of eggs

Method

1. 1

   Break the chocolate in pieces and dissolve it in the milk, then add the gelatine and carefully dissolve it.

2. 2

   Put the yolks into a basin and beat them slightly, and pour on to them the chocolate and milk; then strain this back into the pan, which must be rinsed, and cook over a gentle heat until the yolks thicken.

3. 3

   Care must be taken not to allow this to boil else it will curdle.

4. 4

   When cooked, pour into a basin; add the sugar and vanilla.

5. 5

   When cold, pour into a china mould; and when set, turn out.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 45. The excerpt below is the record exactly as published.

Chocolate Shape* Three ounces of stick choco- late. Three gills milk. Sugar to sweeten. A few drops vanilla essence. Half an ounce gelatine (light weight). Two yolks of eggs

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