Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Fill individual molds with this mixture. Chill. Remove from molds and serve around the Chocolate Cream Mixture.

Chocolate Cream Mixture

Beat the one cup heavy cream in above receipt; add powdered sugar, chocolate and flavoring. Arrange in the shape of a pyramid; garnish with candied cherries and angelica, cut in small pieces.

Cocoanut Molds with Chocolate Sauce

• 2 cups milk
  3 tablespoons cornstarch mixed with
  3 tablespoons cold milk
  ¼ cup powdered sugar
  ⅛ teaspoon salt
  ¾ cup shredded cocoanut
  3 egg whites

Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of eggs, beaten until stiff. Turn into molds, chill, and serve with [Chocolate Sauce].

Chocolate Sauce

• 1 cup milk
  2 egg yolks
  ¼ cup sugar
  ⅛ teaspoon salt
  1 teaspoon butter
  2 ounces Lowney’s Premium Chocolate or
  ¼ cup Lowney’s Cocoa

Cook all ingredients in double boiler, stirring constantly until the spoon is coated. Serve hot or cold.