Chocolate Mousse

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Put into a stewpan six ounces of cut-up Fry's Caracas Chocolate with one and a half gills of milk; cook them until they become a smooth paste, and put it into a whipping tin in which has already been placed eleven raw yolks of eggs, three whites, and two and a half ounces of castor sugar;
  2. whip it over boiling water until just warm;
  3. then remove the pan from the fire and continue the whipping for about a quarter of an hour, when the mixture should be cold and stiff;
  4. add a good pint of whipped cream that is sweetened with a teaspoonful of castor sugar,
  5. pour the mixture into any fancy mould, put it in the charged ice cave for about three and a half to four hours;
  6. then dip it into cold water, and turn out the mousse on to a dish-paper or serviette;
  7. sprinkle it with shredded pistachio, serve Aubois sauce (see recipe) in a sauce-boat, and use for a dinner or luncheon sweet or for dessert.
Original Text
Chocolate Mousse Mousse au Chocolat Put into a stewpan six ounces of cut-up Fry's Caracas Chocolate with one and a half gills of milk; cook them until they become a smooth paste, and put it into a whipping tin in which has already been placed eleven raw yolks of eggs, three whites, and two and a half ounces of castor sugar; whip it over boiling water until just warm; then remove the pan from the fire and continue the whipping for about a quarter of an hour, when the mixture should be cold and stiff; add a good pint of whipped cream that is sweetened with a teaspoonful of castor sugar, pour the mixture into any fancy mould, put it in the charged ice cave for about three and a half to four hours; then dip it into cold water, and turn out the mousse on to a dish-paper or serviette; sprinkle it with shredded pistachio, serve Aubois sauce (see recipe) in a sauce-boat, and use for a dinner or luncheon sweet or for dessert.
Notes
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