Grate six ounces of chocolate, and put it into a stew-pan with a pint of boiled milk, six ounces of sugar, and eight yolks of eggs: stir the cream on the fire until it thickens, run it through a hair sieve into a basin; add two ounces of dissolved gelatine.
Mix, and set the cream in a mould in a cool place.
Source: COOKING (1890, May 9). Port Adelaide News and Lefevre's Peninsula Advertiser (SA : 1883 - 1897), p. 4 (SUPPLEMENT TO THE PORT ADELAIDE NEWS).
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