chocolate velvet cream
| Measure | Ingredient |
|---|---|
| 1 | Chocolate sq, unsweetened |
| 1 cup | Milk |
| 1 tablespoon | Gelatin, unflavored |
| ½ cup | Sugar |
| ¼ teaspoon | Salt |
| 1 cup | Cream, heavy |
| ½ teaspoon | Vanilla |
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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