Mexican Cream Recipe
Cooking Time: a few minutes to melt chocolate You will need for 4 servings:
1 orange jelly 2 oz. plain chocolate
1 small can mandarin 1 6-oz. can evaporated oranges, optional milk
1 Dissolve the jelly in a little hot water, make up to 1 pint with cold water (the juice from the fruit may also be used). Leave in a cool place until almost set.
2 Break the chocolate into pieces, place in a small basin over a pan of hot water. Heat gently until melted. Remove from heat.
3 Whisk the milk, previously chilled if possible, until thick.
4 Add the jelly, which should just be beginning to thicken, to the milk, whisking throughout.
5 Fold in the chocolate, stirring lightly, until well mixed.
6 Pour into a mould, previously rinsed with cold water.
7 When set, ton out on to a plate and decorate with mandarin oranges, if liked.
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