*  Exported from  MasterCook  *

                            Chocolate Creams

Recipe By     : Helle G. Paulsen <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                    Egg yolks
  1 1/2  dl            Sugar (2/3 c)
  3      dl            Milk (1 1/4 c)
 50      g             Chocolate (1 3/4 oz)
 30      g             Cocoa (1.05 oz)
 10      g             Gelatin (0.35 oz)
  2      dl            Boiling water (0.2 c)
  3      dl            Whipping cream (1 1/4 c)

Whip egg yolks and sugar a few minutes in a platter/wide bowl. Mix
milk, shredded chocolate and cocoa in a pot, bring to a boil. Add
milk mixture to the eggs, while stirring the eggs.

Pour everything back into the pot, heat  while stirring, until it
starts to thicken. Pour the mix back to the bowl, stir until it has
cooled some.

The gelatin has been in cold water for 90 minutes, squeeze the water
out of it, and dissolve  it in 2 dl (0.2 c) boiling water. Pour the
dissolved gelatin into the mix while stirring.

Whip the cream. When the chocolate mix starts to thicken, cut the
whipped cream into it.

Take a mould through running water and then sugar it. Pour the
chocolate cream into the mould. Let it stand in a cold place for 3-4
hours.  Loosen the sides with a knife, turn the mould upside down to
get the cream on a serving platter.

** This last recipe is from an old cook book, published in 1937. It
is not as exact as I'm used to. I've changed decilitres into cups
(hopefully correctly!) and grams into ounces (weight, not fluid).







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