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6 servings
suggest servings
| 1 | ounce | chocolate unsweetened | squares |
| 1 | cup | milk | |
| 1 | tablespoon | gelatin, unflavored | |
| 1/2 | cup | sugar | |
| 1/4 | teaspoon | salt | |
| 1 | cup | cream | heavy |
| 1/2 | teaspoon | vanilla extract |
Add chocolate to 3/4 cup milk and heat in a double boiler.
Soak the gelatin in the remaining milk five minutes.
When the chocolate is melted, beat with a rotary egg beater until blended.
Add gelatin, sugar, and salt, and stir until the gelatin is dissolved.
Cool. Add the cream and vanilla.
Chill until cold and syrupy.
Place in a bowl of cracked ice or ice water and whip with a rotary egg beater until fluffy and thick like whipped cream.
Turn out into individual molds or one large mold, or pile lightly in sherbet glasses.
Chill only until firm; them unmold and keep in refrigerator until served.
Garnish with whipped cream.
Sprinkle with chopped blanched almonds, or grate chocolate over the top, if desired.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 6.0g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 132mg | 5% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 0.0g | 2% |
| Sugars 19.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 7% | Vitamin C | 1% | |
| Calcium | 9% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Which came first, the chicken or the egg, asks the ancient and proverbial question. Men have pondered this seemingly simplistic, yet intriguingly paradoxical query for...
it doesnt say about adding the flour and baking soda, when do i add this stuff?
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