Chocolate Velvet Cream

30 minutes Prep: 30 minutes Cook: 0 minutes

177 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 101g

Amount per Serving

Calories 177 50% of calories from fat

	% 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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