Chocolat Moussé
From miss josephine shakspeare, of Louisiana, Lady Manager
Four strips of chocolate; one quart of milk, six eggs, one tablespoon of corn starch; sweeten to taste, and vanilla flavoring. Chocolate dissolved in a little warm milk to a paste. Put milk on to boil and stir in chocolate gradually. Set saucepan where it will cook slowly. Beat eggs well, mix in corn starch and add to milk and chocolate. Boil gently until smooth and thick, stirring until done. Pour into glass dish, or custard cups. To be eaten cold with sweetened whipped cream, heaped upon it.