Chocolate Velvet Cream Recipe

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Chocolate Velvet Cream Ingredients

1 chocolate sq, unsweetened
1 cup milk
1 tbsp gelatin, unflavored
1/2 cup sugar
1/4 tsp salt
1 cup cream, heavy
1/2 tsp vanilla

A Recipe for
Chocolate Velvet Cream

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Chocolate Velvet Cream Recipe
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Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
Gelett Burgess, 'Look Eleven Years Younger' (1937).

This is a recipe for Chocolate Velvet Cream from the recipe cookbook of Recipes-to-go (Dessert)

Without ice cream, there would be darkness and chaos.
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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are.
Matt Lauer , on NBC's "Today" show, August 22, 1996

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Chocolate Velvet Cream

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Aesop

Chocolate Velvet Cream Directions

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.

Serves: 6

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Chocolate Velvet Cream Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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