Chocolate Cream

From Vincent La Chapelle, The Modern Cook (London, 1733): [Take a Quart of Cream, put in it a Bit of Sugar, a Stick of Cinnamon and a Bit of green Lemon-Peel, with a quarter of a Pound of Chocolate broken in pieces. Let it boil all together. Your Chocolate being well mixt and boil’d, and your Cream palatable, take it off . . . ] Your Cream being boil’d and order’d as aforesaid, place your Sieve upon your Dish, and put in it six Yolks of Eggs, with your Chocolate Cream prepar’d as before. Then strain it through a Sieve, put a Stew-pan full of water on the Fire, let the Bottom of your Dish touch the Water, put your Cream in it, and cover it with another Dish with Fire over it. Your Cream being taken, put it in a cool Place, and serve it up for a dainty Dish, either cold or hot.