If persons to be served are fond of chocolate desserts, chocolate mousse should be prepared. This may be packed in a mold of any desired kind.
(Sufficient to Serve Six)
- 2 sq. unsweetened chocolate
- 1-1/4 c. sugar
- 1 c. water
- 2 tsp. granulated gelatine
- 3 c. thin cream
- 1 tsp. vanilla
- 1 c. whipping cream
Melt the chocolate in a double boiler. Add the sugar and half of the water. Cook over the flame until the mixture is thick and smooth. Soften the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of water to the boiling point, and dissolve the gelatine in it. Add this to the cooked chocolate and sugar, heat the thin cream in a double boiler, and mix the two. Add the vanilla, strain, and cool in a pan of ice water. When the mixture begins to thicken, whip the heavy cream and fold it in. Mold, pack in ice and salt, and freeze.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)