Soak a third of a box of gelatine in a very little cold water. Put a cup
and a half of milk in a saucepan with four ounces of sweet, fine
chocolate grated, let it boil until dissolved and add a slightly heaping
tablespoonful of sugar. Take two-thirds of the soaked gelatine and put
into the chocolate when melted, cool the mixture and turn into a mould,
roll the mould from side to side in the hands until it is thoroughly
coated with the mixture about a finger thick. When cold, even off the
surface with a knife. Whip about half a pint of nice, rich cream,
sweeten with powdered sugar and flavor with vanilla. Melt the other
third of the soaked gelatine in a little boiling water and stir quickly
into the cream and fill the chocolate with it. Set on the ice. Serve
very cold.