Homemade
Chocolate Recipes:
Chocolate
Mousse
Put a three-quart
mould in a wooden pail, first lining the bottom with fine ice and a thin layer of
coarse salt. Pack the space between the mould and the pail solidly with fine ice
and coarse salt, using two quarts of salt and ice enough to fill the space. Whip
one quart of cream, and drain it in a sieve. Whip again all the cream that drains
through. Put in a small pan one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate,
three tablespoonfuls of sugar and one of boiling water, and stir over a hot fire
until smooth and glossy. Add three tablespoonfuls of cream. Sprinkle a cupful of
powdered sugar over the whipped cream. Pour the chocolate in a thin stream into the
cream, and stir gently until well mixed. Wipe out the chilled mould, and turn the
cream into it. Cover, and then place a little ice lightly on top. Wet a piece of
carpet in water, and cover the top of the pail. Set away for three or four hours;
then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse
out on a flat dish.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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