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Cream with Chocolate

Put four or five ounces of the best chocolate into a saucepan with one-half teacupful of water and two ounces of caster-sugar, place the saucepan over a slow fire, and stir the contents with a wooden spoon until the chocolate is well dissolved, then stir in gradually one and one-half pints of milk, and boil for ten minutes. Beat the yolks of four eggs and the white of one; remove the milk, etc., from the fire, and mix in the beaten eggs, stirring well; then pass the whole through a fine hair-sieve. Fill some small cream-cups with the mixture, and place them in the stewpan with hot water to three-fourths their height. When the cream thickens take the cups out of the pan, sprinkle over caster-sugar, and when cooled a trifle, place them on ice until required.