Why is the gelatine divided in two?

Half is boiled with the chocolate that forms the outer shell, while the rest is dissolved in a little water and stirred into the whipped cream that fills the mould.

What does "theske" mean?

"Theske" is older Norwegian for a teaspoon, here modernised to tsp (teaspoon).

Chocolate Fromage (Norwegian cream mousse)

Name: Chocolate Fromage (Norwegian cream mousse)
Prep time: 35 min
Cook time: 5 h 25 min
Total time: 6 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 375 g dark chocolate; 20 g gelatine (half is boiled with the chocolate, the rest dissolved in ½ dl water); 7.5 dl milk; 7.5 dl whipping cream (whipped to cream); 1.5 tsp vanilla (vanilla sugar or vanilla extract)

Two-layer chocolate fromage from 1900: chocolate, milk and gelatine are boiled and lined around the inside of the mould as a shell, then filled with a vanilla cream of whipped cream and gelatine. Set and turned out.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 198 (falt i det fri)

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About the dish

En påkostet, tolagsdessert fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900): et blankt sjokoladeskall rundt en vaniljekrem. Sjokolade var dyrt, og fromasjen var en festdessert – originalen prises til hele kr. 1.82.

How to make it

1
Cook the chocolate layer
Boil the chocolate, milk and half of the gelatine together into a smooth mixture.
2
Line the mould
Pour the chocolate mixture into a mould and turn it around so it coats the inside of the mould as it sets into a layer.
3
Make the cream
Whip the cream, stir in the vanilla and the rest of the gelatine, which has been dissolved in ½ dl water.
4
Fill the mould
Fill the cream inside the set chocolate layer in the mould.
5
Set and turn out
Chill until the fromage is set, and turn it out onto a dish.

Changes from the original

Priser er fjernet fra ingredienslisten (bevart i transkripsjonen). «Theske» er modernisert til teskje (ts). Mål er metriske. Trinnene tydeliggjør den todelte teknikken med sjokoladeskall og krem.

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Frequently asked questions

Why is the gelatine divided in two?: Half is boiled with the chocolate that forms the outer shell, while the rest is dissolved in a little water and stirred into the whipped cream that fills the mould.
What does "theske" mean?: "Theske" is older Norwegian for a teaspoon, here modernised to tsp (teaspoon).

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