Chocolate Cream

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. plain chocolate
  • ½ pt. milk
  • 3 egg yolks


Grate the chocolate and dissolve in the milk. Beat eggs and sugar until liquid and make a thick pouring custard with the flavoured milk, straining back into the pan to cook and thicken. Do not allow to boil or the eggs may curdle. Allow to cool. Soak gelatine in the water for 5 min., then heat to dissolve. Stir the vanilla or coffee essence gently into the cooled custard, and add the dis