Mrs. John F. Kennedy's Souffle Froid Au Chocolat
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 1-ounce squares unsweetened chocolate, melted
1/2 cup confectioners' sugar
1 cup milk, heated
1 envelope unflavored gelatin, softened in 3 tablespoons cold water
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups heavy cream, whipped
Combine chocolate and confectioners' sugar in saucepan. Gradually add hot milk, stirring constantly. Place over low heat and stir until mixture reaches the boiling point. Do not boil. Remove from heat. Stir in softened gelatin, sugar, vanilla, and salt. Chill until slightly thickened. Beat with a rotary beater untll light and fluffy. Fold in whipped cream. Pour into 2-quart serving dish. Chill 2 to 3 hours.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 1-ounce squares unsweetened chocolate, melted
1/2 cup confectioners' sugar
1 cup milk, heated
1 envelope unflavored gelatin, softened in 3 tablespoons cold water
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups heavy cream, whipped
Combine chocolate and confectioners' sugar in saucepan. Gradually add hot milk, stirring constantly. Place over low heat and stir until mixture reaches the boiling point. Do not boil. Remove from heat. Stir in softened gelatin, sugar, vanilla, and salt. Chill until slightly thickened. Beat with a rotary beater untll light and fluffy. Fold in whipped cream. Pour into 2-quart serving dish. Chill 2 to 3 hours.
Serves 6.
