|Cold water||3⁄4 Cup (12 tbs)|
|Unsweetened chocolate square||1 Ounce|
|Whipping cream/Evaporated milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Soften gelatin in 1/4 cup of the cold water.
Melt chocolate over boiling water; add 1/2 cup of the cream or evaporated milk, sugar, and remaining 1/2 cup of water, and cook about 5 minutes, stirring until smooth.
Add softened gelatin, stirring until dissolved.
Add vanilla and cool until mixture is thick and syrupy.
Have rest of cream or evaporated milk thoroughly chilled and whip with rotary beater in chilled bowl until stiff.
Whip chocolate mixture until smooth and fold in the whipped cream or evaporated milk lightly but thoroughly.
Turn into mold or individual sherbets which have been rinsed with cold water and chill in refrigerator until set.