Title: Chocolate velvet pudding
 Categories: Dessert
      Yield: 4 Servings
 
      4 ts Gelatine
    1/3 c  Milk
    1/3 c  Cocoa
    2/3 c  Sugar
    1/3 c  Water
      1 cn (11-oz) (tin) evaporated
           -milk
      1 ts Vanilla
 
  Chill the evaporated milk in the fridge for several hours.  (It will
  not beat up well if it is at room temperature) Measure out the
  gelatine carefully. Add the milk. Stir well, then leave to stand for
  5 minutes. In a medium sized saucepan mix the cocoa, sugar and water.
  Bring to the boil, stirring constantly. Remove from the heat and add
  the softened gelatine. Stir until the gelatine has completely
  dissolved. Stand the chocolate mixture in cold water to cool but DO
  NOT let it set. Beat the evaporated milk until very thick. Add the
  cooled chocolate mixture gradually, then;
  
  (a) Turn into one large dish to set.
  
  (b) Spoon into individual dishes.
  
  (c) Spoon mixture into glasses or individual dishes alternately with
  spoonfuls of whipped cream and/or raspberries or stewed peaches.
  
  (d) Spoon into a mould that has been wiped with cooking oil to prevent
  sticking. Leave to set. Colour darkens and flavour becomes more
  marked if pudding is left for several hours. To unmould, loosen edges
  with fingers, then loosen one side and turn onto a dampened plate. DO
  NOT stand the mould in warm water unless all else fails.