Chocolate Bavarian Cream
For one large mould of cream, use half a package of gelatin, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker & Co.'s Chocolate.
Soak the gelatin in cold water for two hours. Whip and drain the cream, scrape the chocolate, and put the milk on to boil.
Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.
Now add the soaked gelatin and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and stir until cold, when it will begin to thicken.
Instantly begin to stir in the whipped cream, adding half the amount at first. When all the cream has been added, dip the mould in cold water and turn the cream into it.
Place in the ice-chest for an hour or more. At serving-time dip the mould in tepid water. See that the cream will come from the sides of the mould, and turn out on a flat dish.
Serve with whipped cream. |
Chocolate Mouse
Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice
enough to fill the space.
Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a hot fire until
smooth and glossy.
Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently until well mixed. Wipe out the chilled mould, and turn the cream into it.
Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.
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