Chocolate Velvet Cream

6 Servings

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Chocolate Velvet Cream Ingredients

1 Chocolate sq, unsweetened	1/4 ts Salt
1 c Milk	1 c Cream, heavy
1 tb Gelatin, unflavored	1/2 ts Vanilla
1/2 c Sugar

Instructions for Chocolate Velvet Cream

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChocolateCuisine: Uncategorized