• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chocolate Velvet Cream

  • Recipe Submitted by on

Category: Desserts, Chocolate

 Ingredients List

  • 1 Chocolate sq, unsweetened
  • 1 c Milk
  • 1 tb Gelatin, unflavored
  • 1/2 c Sugar
  • 1/4 ts Salt
  • 1 c Cream, heavy
  • 1/2 ts Vanilla


Add chocolate to 3/4 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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