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
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.
Servings: 6 servings
Chocolate Velvet Cream Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
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Food historians have traced the existence of recipes way back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans used a good variety of aromatic flavors, including some familiar names for example basil, mint and dill. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for an increase in recipe manuscripts, the majority of which are kept safe in academic collections. By the arrival of the 20th century, cookery publications were starting to become popular as a result of higher levels of literacy, people having more spare time and a general increase in wealth. The introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chocolate Velvet Cream recipe.
