The 1901 Cookbook Archive
No. 2000 — Chocolate Mousse
English historical translation of Molokhovets recipe No. 2000 from the 1901 Russian cookbook, retaining original methods and measures.
Boil one bottle whole milk or cream with a quarter pound sugar and a quarter pound finely chopped chocolate.
Add a quarter glass water in which five zolotnik gelatin has been dissolved.
Place over ice and beat with a whisk until the mixture becomes thick foam.
Mound and smooth on a dish and serve, or transfer to a mould, allow to set and unmould.
Decorate with long sponge fingers if desired.
Original source: Read Russian recipe No. 2000. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.