A 1938 Classic! Chocolate Velvet Cream Recipe

[@3kids2cats1dog]

When Glen does the Happy Dance, you know its good. :D

[@Ellen_Lee86]

I made this a couple of days ago, just adding the extra square of chocolate. When I came to the 'chill until syrupy' part, I put my container into a larger bowl than Glenn used, filled with ice and some water, too, so the ice water surrounded the bowl of chocolate mixture. Doing this results in a much more intense cold than the refrigerator, and it became syrupy within a few minutes. I used my electric hand mixer for about 10 minutes, and it was like whipped cream, because the intense cold was also helping the gelatine to begin setting up. Very thick. My 7 year old granddaughter's comment: "Oooh, that's good!" Thanks, Glenn, we will enjoy this again!

[@sheillaallen2538]

The look on Glen’s face when she asked how many he made. I swear he was thinking about telling her less then 6.

[@BigTex8319]

I bet that would be great with a little instant coffee added

[@redhousepress]

Back in the 60s my mother added instant coffee and a bit more more chocolate. I remember it was so delicious!!

[@TexanUSMC8089]

Coffee and cinnamon.

[@murlthomas2243]

I smile when Glen does his happy dance.

[@katebowers8107]

“You better slow down there, mister.” You guys are just a delight.

[@Northernmike100]

I liked Julie saying “a Chocolatey thing” 🤣🤣🤣

[@OrigamiMarie]

And he's thinking "sure, but there's four more like this in the fridge!"

[@ForgeA.Geniocracy]

In the U.S., Knox sell unflavored "gelatine" with an 'e' at the end. However, all other companies, including Jell-O, spell gelatin without an 'e'.

[@jvallas]

I *knew* I'd seen it with an "e." Now I know it's because I have bulk gelatine.

[@nicholasneyhart396]

Yes, it depends on the brand.

[@rabidsamfan]

I remember using a crank eggbeater! It was the first example of gears in motion that I ever figured out on my own.

[@planechick]

I made divinity fudge with one of those ONCE (I promise, once was enough) in high school. it was pretty good divinity, but lord what a work out!!

[@erad67]

5:02 "And whip it good!" LOL Anyone else hear that in their head?

[@cydrych]

Before the cream sits out too long…

[@KristineMaitland]

Crack that whip!

[@virginiaf.5764]

I heard it. It was probably in Glen's head but he squelched it.

[@robine6337]

That’s all I could think of

[@tdedmantd]

Get straight, go forward, move ahead...da da da...whip it good...da da da da da😂

[@lunadargent5292]

I'm with you regarding the bowl of ice I wouldn't bother with that however I would put my bowl and beaters into the freezer at the same time that I put the pot into the refrigerator to get syrupy. I find that works very well

[@G.L.McCarthy-vr1oe]

What a joy! Chocolate & the yummy dance, only thing missing was Chicken😉

[@sinocte]

The other thing to consider with the ice bowl is that air conditioning wasn't much of a thing in 38... So the room itself was liable to be a good bit warmer.

[@OrigamiMarie]

Especially if you were w working in an old fashioned kitchen, potentially in the summer.

[@katherinetutschek4757]

I think part of the reason he thinks the ice bowl is unnecessary is because houses tend to be cool in Canada, but in a tropical climate even w A/C on I'd still use the ice bowl.

[@fyrekrystaal27]

I remember those rotary egg beaters and always had fun using them as a child

[@TheAciddragon069]

my mom still has one, we never use it but it's still in the kitchen

[@shastahill]

I have one and enjoy using it.

[@TheDriftwoodlover]

I regret I didn’t keep my mom’s when we disbanded my parents’ home.

[@maghurt]

Anything pudding or mousse-like has me at once, :)

[@cmonyoureds]

that looks simple to make and utterly delicious! Looks like a perfect finish for 'occasion' dinners: light, not heavy, not a giant portion: thank you

[@sinocte]

Also thinking if you wanted to fancy it up, it would be great as a parfait! layer that in a parfait glass with some cake, some berry compote, with whipped cream on top? Still pretty simple, but elegant.

[@jbaldwin1970]

‘Not a giant portion’ - not my definition of a perfect finish 😂

[@didisinclair3605]

Oh delish.. I think I'll add a smidge of kahlua, or espresso coffee powder....

[@stevemonkey6666]

You know it's good when you get the Glen Dance😅

[@joanneboag5993]

As you surmised, there is no "e" on the American spelling of gelatin. We also refer to the individual envelope as a "packet". I really enjoy your videos! :)

[@adrianwilson5950]

We call them envelopes here and I'm American. Well maybe it's a family thing but I call them that.

[@pubjubz]

@@adrianwilson5950it could be regional

[@rogerrabt]

It's pretty strange. Knox packaging has the "e" but if you look at online retailers or your local store's website, the page title is without the "e". Seems a bit undecided.

[@Count_Smackula]

@adrianwilson5950 - I think packet is more common in America than "sachet", which is what the OP was referring to.

[@helensarkisian7491]

Packet vs Envelope: It’s probably a regional thing. My parents were from the north east, I’m So Cal; I can’t think of which word I’m more familiar with.

[@susanhiggs6873]

Glen, Your show is so comforting. I love the cookery lesson and your wonderful relationship with Julie. Fun fact: Every time I have to crack an egg, I think of how you can do it without making a mess.

[@NicoleDentelle]

reminds me of something called Whip'n Chill from the 60s and 70s, Came in a small box like jello,

[@jenniferdnoseworthy2348]

You can still get Whip and Chill 😊

[@cynthiamorton3583]

Loved Whip n Chill back in the day!

[@jamesellsworth9673]

We LOVE this kind of dessert: chocolate, vanilla, butterscotch; true maple sugar flavors: more happy dances!

[@Annie1962]

hahaha when Glen described the rotary egg beater I did exactly the same hand movements as he did I am pretty sure that he also had one more of those desserts about an hour later

[@Underestimated37]

You know it’s good when Glen does his dance! I may actually try making this one, though I’ll have to adapt to Aussie metric measurements, but looks easy enough

[@style11guru]

I bet that would be great with a bit of brandy or rum mixed in

[@TechBearSeattle]

A splash of kirsch and some cherry compote on top.

[@oldvlognewtricks]

A jot of scotch would also be a good time

[@Northernmike100]

I’ll do one even better. Baileys Irish Cream or Cadbury Chocolate Liqueur! #Yummy 😋😋😋

[@clairewright8153]

I was thinking a good splash of Cointreau and one for the cook of course😊

[@gemmeldrakes2758]

I was thinking a splash of Tía Maria or Kahlua.

[@shelleyhenley7414]

In Australia this desert would have been called a Flummery. The ingredients are either cold cream or carnation milk, and water with gelatin, sugar and flavouring/or a packet of your favourite jelly. Just like your Velvet Cream, for a Flummery, the jelly is half set in the fridge, then whipped till the mixture doubles in size, and then poured into parfait or sundae glasses till it sets in the fridge. I remember my Nana making Flummery for dinner, using Aeroplane Jelly, usually in Raspberry or Port Wine jelly (rather than chocolate). I’m pretty sure we kids were given the task of whipping that mixture in a rotary whip, to keep us out of the way, as a game to whip it the fastest and neatest, somehow it always ended up being finished properly just at the time it was ready to be poured into its glasses to go into the fridge. And always delicious.

[@IsaacIsaacIsaacson]

I love flummery. So much fun to say and delicious.

[@kathleenrothenberger3850]

What is Aeroplane jelly? I'm American and never heard of it.

[@xr6lad]

I know what a flummery is but I have never in my 50 years heard that word used in Australia. I only know it because I’m from Britain originally. And I watch cooking videos from English heritage.

[@xr6lad]

@@kathleenrothenberger3850jelly is the same as your Jello. And ‘Aeroplane’ is just a brand name. Not a ‘type’.

[@IsaacIsaacIsaacson]

@@xr6lad some australians call it Fluff but I've heard plenty call it flummery.

[@OneMadPanda]

Just got done with the Glenns Hangar Fish and Chips video. Excellent timing.

[@absolutjackal]

Me too!

[@belg4mit]

It wasn't part f their puding lineup, but Jell-O used to sell "Jell-O 1-2-3" which did have light and creamy layers on top.

[@zaynamoore]

Happy Sunday!

[@susanmacdonald4288]

That looks wonderful (and I'd probably add more chocolate, too). Jello pudding actually has it's uses...I used it for our Boxing Day desserts. Chocolate pudding made up, whipped cream added, and then layered it with squares of cake, kind of like a lazy trifle (it's really good done with lemon pie filling and the whipped cream as well).

[@karla4g]

Jello pudding powder is an amazing addition to chocolate chip cookies!

[@lindar7099]

How much do you use

[@karla4g]

@lindar7099 there used to be a recipe on their website. It takes a whole 3.4 packet.

[@joeyhardin1288]

"He's doing the dance" Great, thank you.

[@radiantpurple411]

I also have a few old Baker's Chocolate Cookbooks. You might be interested to know that by 1943 in the Baker's Favorite Chocolate Recipes they had upped the chocolate to two squares, and changed the method somewhat to use scalded milk. One of our favourite family frostings come from these cookbooks. Clever Judy Frosting. You really should try it.

[@EatWithRafy]

just started my cooking channel. i hope mine grows like yours! keep up the great content!

[@dianekassmann8821]

Definitely agree, double the chocolate. Maybe a bit of rum or cinnamon? Yum!

[@thomashendricks9774]

I was trying to come up for a dessert for Memorial Day and this looks perfect. So I'll. be making this later today for tomorrow. The Old Cookbook series is my absolute favorite show.

[@TheRealVodun13]

You and Julie are such a beam of blessing in such a dark, troubling world. I love your videos so much!

[@susandawson8527]

There was a desert called Whip and Chill that would be similar to this I think!

[@virginiaf.5764]

I remember Whip and Chill.

[@jenniferdnoseworthy2348]

They still make Whip and Chill

[@godivaferguson2802]

It was discontinued in 2022. Dr Oetker has a chocolate mousse that is very similar.

[@asdisskagen6487]

Oh, what a delightful recipe on a delightful channel! Cheers!

[@maryjordan7649]

My aunts always had Bakers chocolate squares for baking. Nice memor😊y.

[@gsilcoful]

Thank you.

[@MrDuntus]

“Jello pudding do they still make that”? “ I’ve never had it”!!!!!!!😂 😂😂

[@Nancy_Schmancy]

That's one recipe I'm definitely going to try.

[@Kj6352]

I love seeing how you 2 interact. It makes me smile.

[@theeightytwentytd]

This reminds me of chocolate Jello pudding mix made with half the liquid in the directions with added whipped topping mixed in and then chilled. They call it Chocolate Mousse.

[@TheEyesofSyn]

In the US, Knox packages spell gelatin with an e. Though both with and without are common here depending on what part of the country you live in. My family interchangeably uses UK and US spelling. Also this recipe looks incredible. It looks so smooth and creamy and light. I will definitely be making this.

[@sandyhampton122]

My mom made "blancmonge" in the 70' & 80's which was basically the same as the chocolate velvet. Jello and milk half cooled and whipped then completely cooled. It was so good

[@StephenEggleston]

Hey Glen your videos are always comforting and homey and I'm going through a real tough time. Thank you.

[@BluDawg]

Heart hugs to you, hope you’re doing better :)

[@LeesaDeAndrea]

Really easy & delicious! Saving that recipe!

[@The-Cosmic-Hobo]

Always get a great history lesson with Glen's cooking. Great depression, yadda yadda yadda. :)

[@mickeycraven1822]

The ice bowl thing makes me consider air conditioning as a factor. The mixture would warm way quicker in a warm kitchen

[@calebleland8390]

This looks absolutely wonderful. And I shall now endeavor to use "sachet" more often in conversation.

[@vermontDavid]

I still do dinner parties and I’ve actually made some of your desserts. I am grateful and I love your channel.

[@NykkiLaneLane]

Amazing and super easy! Thank you for this. I think I might try it with the nephews this summer.

[@EvrttGrn]

I'm going to have to try this. Thanks for sharing Glen.

[@cynthiamorton3583]

You can’t go wrong with more chocolate I say! This looks like a good recipe to try, thanks Glen and Julie.

[@DocJ58-OCB]

Hey Glen, I'm 65 and when I was a kid, my mom used to buy this stuff called "Whip n Chill"... it sounds like what you made here is a homemade depression era version of that delicacy...lol... I'm willing to bet that what you made is a whole lot better however.👍💯%

[@chefryan100]

I made this recipe the other day. It came out wonderful. It tasted so good.

[@NoZenith]

I love easy fun and yummy. Thanks again, 😊

[@davidwasley7882]

No shame in the happy dance Glen. I do it too when I taste something good!! I'll have to give this one a try

[@jacquespoulemer]

Hi Glen, My Knox memories go back to the mid 1960s. (NJ TN TX) I've always seen it KNOX (I don't remember ever seeing an E at the end) We have Knox gelatin in Mexico as well, also no E. Jim Mexico retired

[@halynamyers8664]

It seems that dinner parties have been almost relagated to never, never land. Loved preparing special meals, served on a table set with damask tablecloth, silver, crystal and candles. Would definately have served this in the crystal fruit nappies. Port anyone?

[@ValMacher]

My mom used to make this. I used to think of it as a Midwest Mousse.

[@practicallyprepared9389]

I just made this for dinner tonight. It’s delicious!

[@coachsteve.]

Knox always has Gelatine on the box. I can't find any images of a box without it.

[@MamaStyles]

Not just Americas favourite flavour 😂 Couldn’t resist

[@KennaGreen]

Made this today. It was pretty good!

[@TheAciddragon069]

honestly a shot of spiced rum in that would probably be delightful

[@clubgus07]

Glen as im Australian i had to rethink and rethink 24 hours on this variant and it picked my brain and it kinda reminded me of a chocolate Vanilla slice texture and consistency i wouldn’t go french vanilla cream cause its more puffy and way we call vanilla slices here in Australia Snot blocks.

[@LolaChacona]

Mousse, since it's whipped. And in the States, gelatin is without the 'e' at the end. It looked a bit pale for bakers chocolate, so I would either double up the squares, or add some coco powder - but maybe that would change the texture. Either way, Glen did the happy dance, so it's good as it is.

[@petersoos498]

Sitting here in my kitchen in California looking at my box of gelatine with an 'e' on the end. Maybe just some supply chain, 'whatever we have in stock' from the mfg plant thing.

[@paulm8084]

How is that a 1 cup measuring jug? Looks huge!

[@tbi1161]

Looks tasty!

[@gsilcoful]

Thanks!

[@claudiaweidman1004]

Sounds great 😊

[@christinemurphy8862]

I miss that square shape 😢 now in the US, it’s a big thin chocolate bar with 1/4 oz markings that never break well into quarters

[@TherealDanielleNelson]

Me too. They don't.

[@XaqNautilus]

I am looking forward to trying this recipe. Definitely going to swap the sugar for allulose.

[@GrubbsandWyrm]

Looks amazing ❤

[@dannidunn9302]

You two are so cute!

[@Northernmike100]

I was going to ask about the amount of Chocolate. Thanks for clearing that up!

[@pineshimmer]

what I love most is NO EGGs! I love chocolate mousse and port de creme, but one bad flu shot and no more eggs. It is nice to have an alternative. Thank you Glen. Hi Jules!

[@sgmarr]

I wonder how close these taste to a Chocolate Creamsicle taste? That is how my mind is Imagining it! ❤

[@rdph6693]

I wonder if this would freeze like a fudgecicle.

[@virginiaf.5764]

I make homemade fudge bars, and the mixture is essentially a thick chocolate pudding.

[@teresajarkowska5792]

I wondered about the limited amount of chocolate but appreciate the paucity reflects the times. Certainly it needs more….looking forward to trying it. I assume in the UK we would use double cream.

[@d.mushroomhunter3528]

Hey Glenn. Yeah they still make Jello pudding and as a matter of fact I got sick of the pain in the ass ice cream maker.😂 So I started making my jello with half cream half full fat milk And then similar to what you make I whip it until Doubles in volume. Sounds like it's exactly the same but prepackaged. Absolutely delicious and is smoother is than any ice cream I ever made! No Brain freeze either.

[@SanJacintoArtGuild]

YUM

[@kyrastuart1920]

Good morning! Without the E in the US.

[@dg-hughes]

6:00 I'd say the reason for the ice even after cooling is a fridge in 1938 was an ice box literally a box with a big block of ice to cool not a motor powered by electricity cycling a refrigerant. And as you say Glenn then you had to use a hand cranked egg beater which took even more time. Cooled desserts must have been a pain to make back then but would have impressed your guests from the effort put into it.

[@TerraIRL]

I officially want Glen to do a Jello pudding taste test. There's no way you can't not try it at least once!

[@fractaljack210]

If I double the chocolate, does it alter the amounts of the rest of the recipe?

[@cedk144]

Even as he lifted the spoon to his mouth, I knew the dance would soon follow.

[@noelwade]

The *real* takeway of this video: When you have 4 "backups" for reshoots or B-roll, you can enjoy the first one with complete abandon! 😀

[@LadyInBlue3]

Glenn, I had just said to myself ‘would need to double the chocolate’ then moments later you echoed my thoughts.

[@rebeccaturner5503]

Lovely smile there as you taste.....

[@CathyMiller0711]

Yum, a chocolate pudding/mousse type thing. You couldn't go wrong by doubling the chocolate.

[@petersoos498]

"Oh...that'll be to much chocolate" was said by no-one!

[@Jeffffrey0902]

1. If you live in a hot climate and it's 35C outside, the ice bath will be a must or the whole thing will separate before it whips up, even if you have AC and an electric mixer. Learnt this the hard way. 2. Panna cotta can be made with egg whites instead of gelatine. IMO the egg white version tastes better.

[@dchiffy]

Great vid. Thank you. Co2 works great with this recipe Ps 4 squares lol

[@jvallas]

I have an egg beater because it's quaint & cute. But do people actually still use them?

[@colleenpritchett6914]

You will if there’s no power, but yes I still use one

[@Mellowcanuck33]

Panacotta shall forever been known as Milk Jello

[@cydrych]

Knox is spelled with the e at the end other brands do not have it.

[@YeshuaKingMessiah]

Viewers might also like to know, before baking chocolate there was TaDA 🎉 cocoa powder and butter! Since we re not selling the baking choc bars, we can be realistic and just use basic items. 1oz unsweetened chocolate = 3tbsp cocoa powder 1tbsp butter Melt all with the milk in the Chocolate Cream recipe and go from there

[@raymondmuench3266]

There used to be a pudding product in the US called Whip n Chill which was kind of a pseudo mousse. The final effect was rather like what you’ve described in this recipe. I’m sure my philistine credential is confirmed by saying it was pretty tasty.