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Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts, Chocolate	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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