1 Chocolate sq, unsweetened
1 c Milk
1 tb Gelatin, unflavored
1/2 c Sugar
1/4 ts Salt
1 c Cream, heavy
1/2 ts Vanilla
Add chocolate to 3/4 cup milk and heat in a double boiler. Soak the
gelatin in the remaining milk five minutes. When the chocolate is melted,
beat with a rotary egg beater until blended. Add gelatin, sugar, and salt,
and stir until the gelatin is dissolved. Cool. Add the cream and vanilla.
Chill until cold and syrupy. Place in a bowl of cracked ice or ice water
and whip with a rotary egg beater until fluffy and thick like whipped
cream. Turn out into individual molds or one large mold, or pile lightly
in sherbet glasses. Chill only until firm; them unmold and keep in
refrigerator until served. Garnish with whipped cream. Sprinkle with
chopped blanched almonds, or grate chocolate over the top, if desired.
