Chocolate Velvet Cream
Yield
6 servingsPrep
30 minCook
0 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
unsweetened chocolate
squares |
|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
gelatin, unflavored
|
*
|
| ½ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
cream
heavy |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
unsweetened chocolate
squares |
|
| 237 | ml |
milk
|
|
| 15 | ml |
gelatin, unflavored
|
*
|
| 118 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
cream
heavy |
|
| 2.5 | ml |
vanilla extract
|
|
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.
