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

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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This Recipe for Chocolate Velvet Cream is one of thousands in the Recipes-to-go Dessert Cookbook.

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Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Chocolate Velvet Cream Recipe
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking.
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This is a recipe for Chocolate Velvet Cream from the recipe cookbook of Recipes-to-go (Dessert)

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Chocolate Velvet Cream

He was a very valiant man who first adventured on eating oysters.
James I

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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