Method: Place tin of ideal [sic] milk in frig. overnight. Melt 3 oz. dark chocolate, 2 tablespoons sugar and 2 tablespoons water. Dissolve 2 teaspoons gelatine in hot water and add to chocolate mixture. When mixture is cool, beat the ideal milk until light and fluffy, add the mixture, and vanilla, nescafe or rum to flavour. Pour into serving dish, decorate with whipped cream and nuts or grated chocolate.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.74.
