Créme du Chocolat.
1 quart of milk.
1 pint of cream, whipped light.
½ package of gelatine, soaked in 1 cup of the milk.
2 eggs, yolks and whites beaten separately.
1 cup of sugar—powdered.
4 table-spoonfuls grated chocolate.
Vanilla to taste.
Scald the milk, and stir into it while still in the saucepan, the soaked gelatine and sugar. Heat up once, and when the gelatine is quite dissolved, strain. The chocolate should be wet up with cold water before it is put into the hot milk. Stir up thoroughly, return to the saucepan, and when smoking hot, add it gradually to the beaten yolks. Set back on the fire and boil very gently five minutes—not more, or the eggs may curdle. Turn into a broad pan to cool. Whip, when it begins to coagulate, gradually and thoroughly with the beaten whites, flavoring with vanilla. Lastly, beat in the whipped cream.
You can add this to your coffee and tea creams, and complete the assortment. Mould as you do them, but serve with brandied fruit, instead of cream. Most people are very fond of it.