Add salt, vanilla, and whites of eggs beaten until stiff; when well blended, add heavy cream beaten until thick with Dover egg beater. Mold, chill; and serve with cream.
Cocoa Almond Cream
Use receipt for [Cocoa Cream] and add one cup blanched, chopped, and browned almonds just before molding.
Cocoa Tutti-frutti Cream
Use receipt for [Cocoa Cream]. Add one half cup macaroons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding.
Chestnuts with Chocolate Cream
- 1 cup mashed chestnuts
4 tablespoons powdered sugar
⅛ teaspoon salt
4 tablespoons cream
3 tablespoons sherry wine
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla or
2 tablespoons maraschino
4 tablespoons Lowney’s Premium Chocolate, melted
Chestnut Mixture
Boil one quart French chestnuts; remove shells, press through potato ricer; add sugar, salt, cream and flavoring.