Cream (Chocolate)

Instructions

1. Dissolve the isinglass in boiling water, and dissolve 3 oz. chocolate in a little warm water or milk.
2. Whisk up the cream to a stiff froth.
3. Then add 4 oz. powdered white sugar, the chocolate, the juice of half a lemon, and the isinglass.
4. Mix all well together and pour into a mould. Let it stand till set.
5. Dip the mould in hot water for half a minute before turning out.