Chocolate Mousse
Ingredients
- 2 squares Baker’s chocolate
- ½ cup powdered sugar
- 1 cup cream
- ¾ tablespoon granulated gelatine
- 3 tablespoons boiling water
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 quart cream
Steps
- Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.
More recipes with chocolate, powdered sugar, cream, gelatin or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.