ICED CHOCOLATE
What is the Iced chocolate?
This is the rich chocolate with a long history and numerous recipes. The richer the chocolate is, the nicer the mousse of the ice- cream is , the more it is popular. Americans have tried numerous formulas of this traditional Americana recipe for more than hundred of years and there have been published more than a dozen recipes under this name. The following recipe has been recommended as producing a very fine article and recommended for sale in each pharmacy and ice- cram parlor in THE USA IN 1908. This is the original recipe.
4ounces of black chocolate- Baker's works fine
1/2 cup of sweet heavy rich cream
1 pint of water
1/2 cup of ice shavings
You begin making this dessert by melting the chocolate in a double boiler. Put the four ounces of sweet black chocolate grated or cut very fine and heat it until it starts melting. When your chocolate melts fully, add to this chocolate one pint of cold water gradually and mill well, or beat well with an egg beater to prevent the chocolate from setting down. Take your mousse from the fire, add into it one half of the cupful of the heavy sweet cream and cool your mouse down. Put into a freezer and turn it slowly until of the consistency of a mush or if as the consistency of the desired foamy drink to use as a coctail beverage. This chocolate is good to pour over the stiffly whipped cream - beat both for a moment as well for a good dessert. Then cool this mousse aux chocolate and serve in glasses partly filled with finely chipped ice.