Chocolate Puffs
Beat very stiff the whites of three eggs, and then beat in gradually half a pound of powdered loaf sugar. Scrape down very fine three ounces of the best chocolate, (prepared cocoa is better still,) and dredge it with flour to prevent its oiling; mixing the flour well among it. Then add it gradually to the mixture of white of egg and sugar, and stir the whole very hard. Cover the bottom of a square tin pan with a sheet of fine white paper, cut to fit exactly. Place upon it thin spots of powdered loaf sugar about the size of a half dollar. Pile a portion of the mixture on each spot, smoothing it with the back of a spoon or a broad knife, dipped in cold water. Sift white sugar over the top of each. Set the pan into a brisk oven, and bake them a few minutes. When cold, loosen them from the paper with a broad knife.