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Chocolate Cream

1 quart of milk. 8 ounces of sugar. 1 ounce of gelatine. 2 ounces of grated common chocolate. 8 yolks of eggs and 3 whites. 1 cup of cream. Vanilla extract.

Set the milk over the fire with the sugar chocolate and gelatine in it. Beat as it heats with the wire whisk till all is dissolved. Beat the yolks in a bowl and at the first sign of boiling add them to the milk on the fire, let remain about a minute then strain into a freezer set in ice water. Rinse out the thick chocolate custard that adheres to the kettle with the cup of cream and add that to the other in the freezer. Flavor with vanilla, beat up as it cools and at last add the 3 whites whipped firm and beat up 5 minutes more. Put the cream in oiled molds or serve it by spoonfuls out of the freezer with a spoonful of sweetened cream whipped to froth as a sauce