No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water,
and stir over a hot fire until smooth and glossy. Add three
tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the
whipped cream. Pour the chocolate in a thin stream into the cream, and
stir gently until well mixed. Wipe out the chilled mould, and turn the
cream into it. Cover, and then place a little ice lightly on top. Wet a
piece of carpet in water, and cover the top of the pail. Set away for
three or four hours; then take the mould from the ice, dip it in cold
water, wipe, and then turn the mousse out on a flat dish.


CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-third of a cupful of cold
water for two hours. Whip one pint of cream to a froth, and put it in a
bowl, which should be placed in a pan of ice-water. Put half an ounce of
shaved chocolate in a small pan with two tablespoonfuls of sugar and one
of boiling water, and stir over the hot fire until smooth and glossy.
Add to this a gill of hot milk and the soaked gelatine, and stir until
the gelatine is dissolved. Sprinkle a generous half cupful of powdered
sugar over the cream. Now add the chocolate and gelatine mixture, and
stir gently until it begins to thicken. Line a quart charlotte-mould
with lady fingers, and when the cream is so thick that it will just
pour, turn it gently into the mould. Place the charlotte in a cold
place for an hour or more, and, at serving time, turn out on a flat
dish.


CHOCOLATE BAVARIAN CREAM