No. 87—CHOCOLATE CREAM PREPARED COLD.
Quantity for 6 Persons.
The preparation is the same as given under [No. 84], Orange Cream Prepared Cold. Instead of the juice of oranges, the juice of lemons and the rind, take 1⁄10 lb. of bitter chocolate or cocoa dissolved in ¼ cup of water and 1 teaspoonful of vanilla.
No. 88—CHOCOLATE CREAM.
Quantity for 6 Persons.
- ¼ lb. of chocolate
- ⅛ lb. of sugar
- 1 pt. of water
- 6 layers or scant ½ package of white gelatine
- 4 eggs
- 1 tsp. of vanilla
Preparation: The chocolate is dissolved in ½ pt. of water and the gelatine in the other ½ pt., mix the two. Add sugar and vanilla and boil this mixture ½ minute. Take from the fire and add the yolks of eggs, a little later the whites of eggs beaten to a froth. Rinse a mold with cold water, put in the mixture to stiffen, turn it out and serve with a vanilla sauce.
No. 89—CHOCOLATE MOUSSE.
Quantity for 6 Persons.
- ½ cup of cocoa
- ¾ cup of sugar
- 1 tbsp. vanilla
- 4 layers or ⅓ package of gelatine
- ½ cup of water
- 1 pt. of whipped cream