I found this one in yet another old cookbook, Chocolate and Cocoa Recipes by Janet MacKenzie Hill. I was a bit dubious about the whole idea but it came out well and was quick and easy to make. Though next time, I’d probably double up on the chocolate.
2 cups boiling water*
1 pinch salt
2 squares baking chocolate (semi-sweet)
1 tablespoon powdered gelatine
2 tablespoons sugar
1 teaspoon vanilla
Put water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil 3-5 minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla. Pour into a mould (I didn’t bother) and set aside to harden (I put it in the fridge). Serve with cream and powdered sugar or sweetened whipped cream.
Makes about two cups.
Since we had some chocolate cake that needed to be used up, I put layers of cake and jelly in brandy snifters, then topped them with sweetened whipped cream laced with brandy.
*You can substitute milk for a creamier texture but you’ll need to stir the mixture until it cools. Otherwise, you’ll end up with a skin on top.