Mousse au Chocolat

Ingredients

• 3 oz. chocolate
• | gill milk
• 4 yolks
• 2 whole eggs
• 1 table-sp. castor sugar
• Vanilla essence
• 3 table-sps. whipped cream

Method

1. 1

   First break up the chocolate, put it into a small saucepan with the milk, and melt over the fire.

2. 2

   Stir until a smooth, thick batter is formed and then cool slightly.

3. 3

   Put the eggs (yolks and whites) into a basin with the sugar and a little vanilla essence, whip them a little, and add the chocolate.

4. 4

   Now stand the basin over a saucepan of hot water, and whisk over the fire until the mixture is warm and thick, and begins to hang on the end of the whisk.

5. 5

   The basin should not be kept flat on the pan, but should be tilted slightly, and care should be taken that the mixture does not begin to cook on the bottom.

6. 6

   It is important, also, that the whisking be done in one direction, the motion should not be reversed.

7. 7

   When ready, remove the basin to the table and continue the whisking until the mixture is cold.

8. 8

   It may be cooled down gradually on ice, but should not be suddenly chilled.

9. 9

   Then add the whipped cream, stirring it in lightly.

10. 10

    Mould and freeze at least 3 hours.

11. 11

    Turn out when required, and serve sprinkled with chopped pistachio nuts or with a good sauce poured over it.

12. 12

    A light covering of spun sugar would also make a pretty finish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 785. The excerpt below is the record exactly as published.

Mousse au Chocolat 3 oz. chocolate. | gill milk. 4 yolks and 2 whole eggs. 1 table-sp. castor sugar. Vanilla essence. 3 table-sps. whipped cream

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