*Chocolate Bavarois
1 pint cream
1 oz. gelatine
1 oz. chocolate
1 cup milk
¹⁄₂ lb. powdered sugar
Soak the gelatine in a little of the milk. Melt the chocolate in a little hot water with a little sugar. Stir until smooth. Boil the rest of the milk. Add the gelatine to it. Stir till dissolved. Add the chocolate. Strain and add the sugar. Set in a cool place, on ice if possible, in a large basin. Beat until cool. Whip the cream (see p. 3). Stir it in and pour all into a mould.