4 eggs
1/4 lb. block of best dark chocolate
1 pint boiling milk
Sugar to taste
1/2 oz. gelatine (1 level tablespoon)
Method: Beat the yolks of eggs till light. Break the chocolate into small pieces and melt it in 1 pint boiling milk, and add the sugar and yolks of eggs. Let thicken to a nice custard, but do not boil. Melt 1/2 oz. gelatine in a little hot water and add to the custard. When cool, lightly fold in the whites of the eggs beaten to a stiff froth. Pour into a glass bowl and place in refrigerator. Do not turn out. When ready to serve, put whipped cream on top and, if desired, decorate with cut-up blanched almonds and cherries.
Source: contributed by Lady Bonython in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.
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