Chocolate Cream
INGREDIENTS for quart mould.-3 oz. of grated chocolate, 1/4 lb. of sugar, 1 pint of milk, 1/2 pint of cream, 1½ oz. of clarified isinglass or gelatine, the yolks of 4 eggs. AVERAGE COST, 2s. Beat the yolks of the eggs well, put them into a basin with the grated chocolate, the sugar, and 1 pint of milk; stir these CREAM-MOULD. ingredients well together, pour them into a jug, and set this jug in a saucepan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the cream through a sieve into a basin; stir in the isinglass or CHOCOLATE CREAMS. gelatine and the 1/2 pint of cream, which should be well whipped; mix all well together, and pour it into a mould which has been previously oiled with the purest salad oil, and, if at hand, set it in ice until wanted for table.
TIME. About 10 minutes to stir the mixture over the fire.
SEASONABLE at any time.