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Chocolate Blanc-Mange with Cream

Soak an ounce and a half of gelatine in half a pint of cold water for four hours. Warm one quart of milk, stir in the gelatine and half a pound of sugar; let it get hot and, when quite melted, strain; add three tablespoonfuls of grated chocolate, stir continually and boil for ten minutes. When nearly cold beat it with an egg-whisk for ten minutes; flavor to taste with vanilla and whisk until it begins to thicken. Then pour it into a cylinder-mould that has been wetted with cold water. Let it stand all night, then unmould and fill in the cavity with whipped cream.