Cream Chocolate

Ingredients

• Unsweetened chocolate, 2 tablespoons
• Eggs, 2
• Cream, 1/2 cup
• Milk, 1/4 cup
• Granulated sugar, 4 heaping tablespoons
• Salt
• Vanilla
• Cinnamon

Method

1. 1

   Cook the sugar and chocolate together with 4 tablespoons of hot water, till it becomes a smooth shiny paste.

2. 2

   Let it boil hard, but be careful that it does not scorch.

3. 3

   Add the cream, reserving back 1 tablespoon which will later be used to add to the egg-yolks, to prevent their curdling.

4. 4

   Also add a quarter of a cup of milk, and stir it in until it boils.

5. 5

   Set it over a hot-water pan, and add the eggs very carefully, using the reserved cream, and stirring fast all the time.

6. 6

   After it thickens, which will be almost immediately, stir in the beaten whites of the eggs, lightly and gently.

7. 7

   Then cover, and leave it over the hot-water pan 10 minutes longer, until light and spongy.

8. 8

   Sprinkle powdered sugar over the top, and serve with cream.

Nutrition per serving

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 78. The excerpt below is the record exactly as published.

CREAM CHOCOLATE Unsweetened chocolate, 2 tablespoons, Eggs, 2, Cream, % cup, Milk, 14 cup. Granulated sugar, 4 heaping tablespoons, Salt, vanilla, and cinnamon

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