Home › Recipes › Chocolate Cream

Chocolate Cream

3/4 box gelatine, or 3 tablespoons granulated gelatine, 1 cup cold water, 1 quart milk, 2 ounces Walter Baker & Co.'s Premium 1/4 cup sugar, 2 tablespoons boiling water, 1/4 teaspoon salt, Yolks 2 eggs, 1/2 cup sugar, 2 teaspoons vanilla. No. 1 Chocolate, Soak gelatine in cold water twenty minutes. Scald milk. Melt chocolate over hot water, add sugar, boiling water and salt. Stir until smooth and add to milk. Beat egg yolks until thick, and add gradually, while beating constantly, one-half cup sugar. Add gradually to hot mixture, and cook until mixture thickens; then add gelatine and vanilla. Strain into mould first dipped in cold water, chill, and serve with sugar and cream.