Frozen Chocolate Cream

Who doesn`t like chocolate?

Frozen Chocolate Cream
Elsie Stitt

1 tablespoon ( 1 envelope) unflavored gelatin
1/4 cup milk
1 1/2 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 1/2 squares ( 1 1/2-oz) unsweetened chocolate
1 egg yolk, beaten
1 egg white
1 cup whipped cream, whipped
12 marshmallows, cut up
1/2 cup nutmeats, chopped
 whipped cream

Sprinkle gelatin over 1/4 cup milk to soften. Combine 1 1/2 cups milk, sugar, salt and chocolate. Heat, stirring constantly, until chocolate melts. Blend a little hot mixture into egg yolk. Return all to saucepan. Cook 1 minutes. Do not boil. Add gelatin and stir until dissolved. Chill until partially set. Beat egg white until peaks form. Fold egg white , 1 cup whipping cream, whippped, marshmallows and walnuts into gelatin mixture. Divide into 10 5-oz paper lines cups. Freeze until firm. To serve, tear off paper cups and place on chilled serving plates. Top with additional whipped cream. Extra cups may be wrapped and stored for future use.