Tuesday, December 8, 2009

Nine out of ten people like chocolate. The tenth person always lies.

Well, going on the success of my last cream, I thought I'd try another. And what better to try than Chocolate cream, because really - who doesn't love chocolate?

(Now, before you all jump about saying you hate chocolate, I know not everyone loves it... but it sounds poetic, so just let that one through to the keeper. *wink* )


INGREDIENTS. - 4 oz. of chocolate
2 oz. of castor sugar (that's superfine sugar for you yanks.)
3/4 of an oz. of gelatine
2 yolks of eggs
1/4 a pint of cream
1/4 of a pint of milk
1 teaspoonful of vanilla essence

METHOD. - Simmer the milk and chocolate together until smoothly mixed, let it cool slightly, then add the yolks of eggs and stir until they thicken, but the mixture must not boil or the eggs may curdle.
Dissolve the gelatine in 1 tablespoonful of water, strain it into the custard, and add the vanilla essence.
Whip the cream stiffly, stir it lightly into the custard, turn into a prepared mould, and stand on ice or in a cool place until firmly set.

TIME. - From 20 to 30 minutes. SUFFICIENT for 1 mould.

Can you see what we're making here? It's effectively chocolate mousse but with a less fancy name.
You want to make sure your chocolate mixture is pretty cool when mixing it with the cream, as mine was a bit warm and so my mousse was more solid than it should have been.

Very tasty, but also very rich as I used dark chocolate. Use milk chocolate for a lighter taste.



Packrat said...

Gorgeous - especially with the raspberries and whipped cream on top. I think dark chocolate is a great idea. :)

The Prodigal Tourist said...

Don't you just hate when someone says they don't like chocolate? I mean, really... make you wonder what else is wrong with them, doesn't it?

Anonymous said...

very lovely!


Roxanne said...

Oh, you're killing me now. That looks DIVINE!!!

We "Yanks" (though, as a Southerner, I'm opposed to being called a yank and might have to give a Rebel Yell or something in protest), call the sugar you described "confectioner's sugar."

BTW, you asked about the Liver Loaf Durkee recipe my MIL chose. I posted the recipe for you here:


Let me know if you make it!

weenie_elise said...

actually, I think Confectioner's sugar is more like what we call Icing sugar. Castor Sugar is in between regular sugar and icing sugar

Roxanne said...

You mean there's ANOTHER grade of sugar?

Can you tell I'm just a basic cook?