CHOCOLATE MOLD
Plate I. For Receipt see [page 204]
Chocolate Mold
- 4 tablespoons cornstarch
¼ cup cold milk
2 cups scalded milk
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
½ cup blanched almonds
3 ounces Lowney’s Premium Chocolate, melted with 2 tablespoons sugar
3 egg whites
Mix cornstarch with cold milk; add sugar, salt, scalded milk, and the melted chocolate, mixed with two tablespoons sugar. Cook in double boiler twenty minutes, stirring constantly. Cool slightly, cut, and fold in the well-beaten egg whites, keeping the mixture as fluffy as possible. Add vanilla. Decorate the bottom and sides of an oval mold with halves of almonds arranged in the shape of daisies. Pour in the cornstarch mixture, chill, remove from mold, and garnish with candied cherries and beaten cream, sweetened and flavored.
A more fancy dish is obtained by making double the receipt and putting the chocolate into half the mixture, keeping the other half white. Mold the white in small glasses or timbale molds and arrange around the oval mold. Garnish each small mold with half cherry, and the spaces between with cream forced through the pastry bag. See colored illustration, [Plate I], opposite.
CHOCOLATE CHARLOTTE RUSSE
Plate II. For Receipt see [page 204]