Chocolate Blancmange

Put one quart of milk in the double-boiler, and place on a moderate heat.

Sprinkle into it one level tablespoonful of sea-moss farina.

Cover, and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes.

While the milk and farina are cooking, shave two ounces of good
quality cooking chocolate, and put it into a small pan
with four tablespoonfuls of sugar and two of boiling water.

Stir over a moderate heat until smooth and glossy, then stir into the
cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla.

Strain, and turn into a mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the
blancmange is cold and firm.

Serve with sugar and cream.

For a tasty alternative use goog quality white cooking chocolate .

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