Chocolate Velvet Cream

30 minutes Prep: 30 minutes Cook: 0 minutes

177 calories per serving view nutrition facts

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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.

Nutrition Facts

Serving Size 101g

Amount per Serving

Calories 177 50% of calories from fat

Vitamin A	7%		Vitamin C	1%
Calcium	9%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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by Recipe Help Center

If you have your own dipping tools and cups, this chart will come in handy! Follow the chart to create a huge rainbow of colors....

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Reviewed by pink angel

Photo by TessaZeta

A delightful gourmet recipe brought to you by Real Food Direct