Chocolate Cream
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Chocolate Cream' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain). Measures and oven temperatures modernized. Naturally gluten-free as published; distinct from Chocolate Mousse already in the pool — this one is cornstarch-set and molded, with no cream whipped in.
A molded chocolate cornstarch pudding, lightened with beaten egg whites and chilled until it holds its shape. Richer than a blancmange, softer than a mousse — and it predates both reputations.
Why this complexity: Needs to chill until set in a mold; Chocolate is melted separately and must be perfectly smooth.
Ingredients
- 2 cups milk, divided (1/3 cup cold, the rest scalded)
- 5 tablespoons cornstarch
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/2 ounces unsweetened chocolate (1 1/2 squares)
- 3 tablespoons hot water
- 3 large egg whites, beaten stiff
- 1 teaspoon vanilla extract
- Cream, for serving
Method
- Mix the cornstarch, sugar, and salt. Stir in the cold milk until smooth, then add the scalded milk.
- Cook over hot water (a double boiler) for 10 minutes, stirring constantly until thickened.
- Melt the chocolate, add the hot water, and stir until perfectly smooth. Stir it into the cooked mixture.
- Fold in the stiffly beaten egg whites and the vanilla.
- Pour into a mold rinsed in cold water and chill until firm, at least 3 hours.
- Unmold and serve with cream.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.