For one large mould of cream, use half a package of gelatine, one gill
of milk, two quarts of whipped cream, one gill of sugar, and one ounce
of chocolate.
Soak the gelatine in the cold water for two hours. Whip and drain the
cream, scrape the chocolate, and put the milk on to boil. Put the
chocolate, two tablespoonfuls of sugar, and one of hot water, in a
small saucepan, and stir on a hot fire until smooth and glossy. Stir
this into the hot milk. Now add the soaked gelatine and the remainder
of the sugar. Strain this mixture into a basin that will hold two
quarts or more. Place the basin in a pan of ice-water and stir until
the mixture is cold, when it will begin to thicken. Instantly begin to
stir in the whipped cream, adding half the amount at first. When all
the cream has been added, dip the mould in cold water and then turn the
cream into it. Place in the ice-chest for an hour or more.
At serving-time dip the mould in tepid water. See that the cream will
come from the sides of the mould, and turn out on a flat dish. Serve
with whipped cream.