American Chocolate Mold
|Plain chocolate||6 Ounce|
|Digestive biscuit crumbs||3 Ounce|
|Nut cream||2 Ounce|
Melt the chocolate in a basin over hot water.
Add the milk gradually and stir until well blended.
Pour into a saucepan, add the biscuit crumbs and stir until the mixture thickens.
Add egg-yolk, simmer 2 to 3 minutes, stirring all the time.
Cool a little, then fold in stiffly beaten egg-white.
Pour into an oiled 1 pint mould.
Stand in a baking tin of hot water and bake in a moderately hot oven, Mark 4, 375°F., about 45 minutes.
Turn out when cold.
Decorate with chopped nuts and cream.