Chocolate Blanc-mange a la Walde

Ingredients 9 ingredients

Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Put half cup water on stove, add three tablespoons sugar and one tablespoon brandy, thicken with one tablespoon cornstarch that has been dissolved in half cup water, add two ounces chocolate;
when all is well mixed, put on ice, add three tablespoons dissolved Cox’s gelatine and three tablespoons whipped cream.
This is the decoration for the mould.
First put a dot of chocolate (as big as a small chestnut), then one of whipped cream (containing some gelatine), then of chocolate, then of cream, etc., around the bottom of the mould;
drip aspic on the top.
Fill with the chocolate blanc-mange.
Filling.
One cup water, one tablespoon cornstarch, four ounces chocolate, seven tablespoons dissolved Cox’s gelatine, five tablespoons sugar, one and a half cups whipped cream.
Put water on stove, add the dissolved cornstarch, sugar, and chocolate;
stir on ice until cold;
last add the whipped cream.
Fill, leave on ice until ready to serve.
Dip in warm water, turn out on a paper doily.
Serve with whipped cream in the centre.