Chocolate Cream. Recipe.

6 oz (175g) plain chocolate

2-3 tablespoons (30-45ml) water

1/2 oz (12.5g) butter

2-3 drops of vanilla essence

3 large eggs, separated

1/4 pt (150ml) double cream

Break the chocolate into small pieces,put in a saucepan with the water and stir continually over very gentle heat until athick cream. Take off the heat and stir in the butter and vanilla essence, followed by the egg yolks, one at a time, stirring well after each addition. Whisk the egg whites to a firm snow, then stir briskly into the chocolate. When thoroughly mixid, fill 6 small pots or glasses and leave overnight in the cool. Serve with small biscuits. Serves 6.