Small Chocolate Creams

Ingredients

• a quarter of a pound of chocolate
• three ounces of sugar
• half an ounce of French leaf gelatine
• one tablespoonful of crème de riz
• one quart of milk
• the yolks of six eggs
• one teaspoonful of essence of vanilla

Method

1. 1

   Soak the gelatine in a little cold milk.

2. 2

   Mix the crème de riz with half a gill of cold milk.

3. 3

   Put the chocolate, sugar and remainder of the milk in a stewpan.

4. 4

   Boil gently and stir until the chocolate is dissolved.

5. 5

   Add the gelatine and rice, and stir until it boils.

6. 6

   Beat up the yolks of eggs in a basin.

7. 7

   Pour the milk on them, stir well and return to stewpan.

8. 8

   Add the essence of vanilla, and stir over the fire until the mixture thickens like custard.

9. 9

   Strain through a fine sieve and allow it to cool.

10. 10

    Pour into small round china moulds and set on ice, and serve with a little whipped cream over each.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 88. The excerpt below is the record exactly as published.

SMALL CHOCOLATE CREAMS A QUARTER of a pound of chocolate, three ounces of sugar, half an ounce of French leaf gelatine, one tablespoonful of cr&me de riz, one quart of milk, the yolks of six eggs and one tea- spoonful of essence of vanil

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