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Chocolate fluff cream
(No milk of any kind required)
Ingredients: 3/4 pint warm water, 2 rounded tablespoonfuls of cocoa, 1 dessertspoonful of treacle (or syrup), saccharin if necessary, vanilla essence (optional), and the amount of powdered gelatine sufficient for one pint liquid. Refer to the instructions on the packet for this.
Method: dissolve the gelatine in very little boiling water.
Add the treacle to the cocoa. If necessary, add a few tablets of dissolved saccharin. Add the water gradually, stirring strongly. Add the vanilla essence. Taste for sweetening. Add the gelatine, stir well and store in a cool place.
When it begins to set, whisk for about 10-15 minutes and put at once in the coldest place you can find. If you cannot spare 10-15 minutes at a stretch for whisking, this can be done at intervals; but always keep in a cold place meantime.
(No milk of any kind required)
Ingredients: 3/4 pint warm water, 2 rounded tablespoonfuls of cocoa, 1 dessertspoonful of treacle (or syrup), saccharin if necessary, vanilla essence (optional), and the amount of powdered gelatine sufficient for one pint liquid. Refer to the instructions on the packet for this.
Method: dissolve the gelatine in very little boiling water.
Add the treacle to the cocoa. If necessary, add a few tablets of dissolved saccharin. Add the water gradually, stirring strongly. Add the vanilla essence. Taste for sweetening. Add the gelatine, stir well and store in a cool place.
When it begins to set, whisk for about 10-15 minutes and put at once in the coldest place you can find. If you cannot spare 10-15 minutes at a stretch for whisking, this can be done at intervals; but always keep in a cold place meantime.
What is chocolate fluff?
How to fluff the chocolate!
The chocolate doesn't fluff!
Josephine Terry, 'Food Without Fuss' (London: Faber & Faber, 1944)
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