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Chocolate Creams
Recipe By : Helle G. Paulsen
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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4 egg yolks
1 1/2 dl sugar (0.6 c)
3 dl milk (1.25 c)
50 gr. Chocolate (1.75 oz)
30 g cocoa (1.05 oz)
10 g gelatine (0.35 oz)
2 dl boiling water (0.2 c)
3 dl whipping cream (1.25 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 gelatine 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
gelatine 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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