Chocolate Cream

1. 1

   Beat the egg yolks well; add them to the grated chocolate, sugar and 1 pint of the cream.

2. 2

   Stir well.

3. 3

   Pour ingredients into a basin; set the basin into a saucepan (double boiler) of boiling water.

4. 4

   Stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle.

5. 5

   Strain the cream through a sieve into a basin.

6. 6

   Stir in the gelatin and the other 1/2 pint of cream, which should be well whipped.

7. 7

   Mix all well together; pour it into a mold which has been previously oiled with the purest salad oil.

8. 8

   Set the mold in ice; chill until ready to serve.

No additional tips available.