Chocolate Cream

I revisited Mrs. Beeton's chocolate cream receipt a few weeks back (it previously appeared at the CLT dinner in 2014).  It makes up very quickly--basically just the time needed to melt the chocolate and incorporate it into the cream/eggs, I usually improvise a double-boiler with a saucepan of hot water and a metal mixing bowl, and substitute 1 packet of gelatin for the 1/2 oz of isinglass.

The guests got to it before I could take a picture.
The remainder didn't last much longer.

The chocolate cream is quite rich, and (despite the gelatin) has a texture closer to a frozen custard than a jelly or aspic.