Molded Chocolate Pudding

An ultra-chocolatey, not too sweet dessert from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 3  ounces  bitter chocolate
• 2  tablespoons sugar
• 3  cups milk
• 2  tablespoons gelatin
• 3  tablespoons water
• 2  egg whites
• 1⁄4 cup marshmallow cream (more to taste)
•  maraschino cherry, for garnish

Directions

1. Heat chocolate, sugar and milk in the top of a double boiler over water until chocolate is melted.
2. Soften gelatin in water; add to chocolate mixture.
3. Pour the mixture into a moist (or lightly sprayed with cooking spray) mold and chill until firm.
4. Whip egg whites until stiff and fold in marshmallow cream.
5. Turn out onto a chilled serving plate and garnish with mounds of egg whites.
6. Place a cherry in the center of each mound.