Molded Chocolate Pudding

Submitted by Molly53

"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: 20mins
• Ingredients: 8
• 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.