International Styles

Chocolate Cream Renversee Recipe

Another simple and easy chocolate dessert recipe.

  • Use one quart of milk, seven eggs, ½ a pint of sugar, one ounce of chocolate, ½ a teaspoonful of salt.
  • Put the milk on the fire in the double-boiler.
  • Shave the chocolate, and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water.
  • Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take the milk from the fire to cool.
  • Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove.
  • When the sugar melts and begins to smoke, move the mould round and round, to coat it with the burnt sugar, then place on the table.
  • Beat together the remainder of the sugar, the eggs, and the salt.
  • Add the cold milk and chocolate to the mixture, and after straining into the charlotte-mould, place in a deep pan, with enough tepid water to come nearly to the top of the mould.
  • Bake in a moderate oven until firm in the center.
  • Test the cream by running a knife through the center.
  • If firm and smooth, it is done.
  • It will take forty or forty-five minutes to cook.
  • When icy-cold, turn on a flat dish.
  • Serve your chocolate cream renversee dessert with whipped cream that has been flavored with sugar and vanilla.

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