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Chocolate Bavarois

Take one pint of cream and whip it to a stiff froth, soak one ounce of gelatine in one ounce of milk, scrape one ounce of chocolate to a powder, add two tablespoonfuls of powdered sugar, put in a small saucepan with one tablespoonful of boiling water, place on the fire and stir until it is quite smooth and glossy. Boil another cupful of milk, stir the chocolate in, add the gelatine; then pass through a strainer in a basin and add more sugar so that, with the two tablespoonfuls used before, the quantity will be half a pound altogether. Put the basin in ice and beat the mixture until it is thick; then pour in the cream, mix and put in the mould. When hard, invert onto a dish and pour more whipped cream over it.