Chocolate Velvet Cream
Submitted by maggie
Silky chocolate mousse made with unsweetened chocolate, gelatin, and whipped cream, chilled until fluffy and served with almonds.
YIELD
6 servingsPREP
30 minCOOK
0 minREADY
30 minThis vintage dessert belongs on every elegant dinner menu.
Unsweetened chocolate melts into warm milk, then gelatin dissolves in to set the structure before heavy cream and vanilla fold in. The whole mixture chills over ice water while you whip it into clouds of chocolate velvet that hold their shape in sherbet glasses or molded forms.
Top with a dollop of whipped cream and grated chocolate or toasted almonds for a finale that tastes like old-school sophistication.
Kitchen Tips
- Use a double boiler to melt chocolate gently without scorching
- Soak gelatin in cold milk for 5 minutes before heating to ensure smooth dissolving
- Whip over ice water until thick like whipped cream for the lightest texture
- Chill just until firm, then store in the fridge to prevent the mousse from becoming too stiff
Ingredients
Directions
Add chocolate to ¾ 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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