Chocolate creams

 
                              Chocolate Creams
 
 Recipe By     : Helle G. Paulsen 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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