Chocolate Mousse No. 1
- 3 ounces Lowney’s Premium Chocolate
1½ cups sugar
1 cup thin cream
¼ cup cold water
1 teaspoon vanilla
¼ teaspoon salt
whip from 3 cups cream
1 tablespoon granulated gelatine
Melt chocolate; add sugar and one cup cream; boil one minute. Mix gelatine with cold water, add to boiling mixture; when cool, add flavoring, salt and whip from cream. Pour into mold, pack in equal parts of ice and salt, let stand four hours. See colored illustration, [Plate XVIII], opposite.
CHOCOLATE MOUSSE
Plate XVIII. For Receipt see [page 298]
Frozen Chocolate
- 4 squares Lowney’s Premium Chocolate
⅓ cup sugar
1 cup boiling water
3 cups scalded milk
½ teaspoon vanilla
¼ teaspoon salt
Melt chocolate; add sugar, salt and boiling water; cook five minutes; add scalded milk and flavoring; when cool, freeze. Serve with cream sweetened and flavored, either plain or whipped.
