To make Chocolate Puffs
Beat and sift half a pound of double-refined sugar, scrape into it one ounce of chocolate very fine; mix them together. Beat the white of an egg to a very high froth, then strew in your sugar and chocolate, keep beating it till it is as stiff as a paste. Sugar your papers, and drop them on about the size of a sixpence, and bake them in a very slow oven.
The Experienced English Housekeeper. Elizabeth Raffald. London, 1769
To make CHOCOLATE CREAM
Take four ounces of chocolate, more or less, according as you would have your dish in bigness, grate it and boil it in a pint of cream, then mill it very well with a chocolate stick; take the yolks of two eggs and beat them very well, leaving out the strain, put to them three or four spoonfuls of cream, mix them all together, set it on the fire, and keep stirring it till it thicken, but do not let it boil; you must sweeten it to your taste, and keep stirring it till it be cold, so put it into your glasses or china dishes, which you please.
English Housewifery. Elizabeth Moxon. 1764
Take Water 3 quarters of a Pint, choice Red Port, or rather choice Sherry, half a pint; Sugar Chocolet a quarter of a pound, or something better; fine Flower, or white Starch, a quarter of an Ounce, and a little Salt; mix, dissolve and boil, and in about 12 minutes it will be done. But if you make it with chocolet without Sugar, the proportion to the former Water and Wine, will be of Chocolet, two Ounces and a quarter, Double Refined Sugar three ounces, fine Flower or white Starch, a quarter of an Ounce, &c. as before.
Dr. Salmon's Recipes, 1710
To make Chocolate-Almonds
Take two Pound of fine sifted Sugar, half a Pound of Chocolate grated, and sifted thro' an Hair Sieve, a Grain of Musk, a Grain of Amber, and two Spoonfuls of Ben; make this up to a stiff Paste with Gum-Dragon steep'd well in Orange-Flower-Water; beat it well in a Mortar; make it in a Mould like Almonds; lay them to dry on Papers, but not in a Stove.
The Compleat Confectioner... by Mrs. [Mary] Eales, Confectioner to King William and Queen Ann. London: 1742 3d ed
A Chocolate Tart
We take two Spoonfuls of Rice-Flour, some Salt, with the Yolks of four Eggs, and a little Milk; mix all these together, but don't let them curdle; then grate some Chocolate and dry it before the Fire, and when your Cream is boiled, mix the Chocolate well in it, and so sit it to cool; make your Tart of good fine Flour, put in the Cream and bake it: When it is enough, glaze it with powder Sugar with a red hot Fire-shovel; then serve it.
The Whole Duty of a Woman... London: 1737
Take a pint of milk, boil it over a slow fire, with some whole cinnamon, and sweeten it with Lisbon sugar; beat up the yolks of three eggs, throw all together into a chocolate-pot, and mill it one way, or it will turn. Serve it up in chocolate-cups.
The Art of Cookery made Plain and Easy. Hannah Glasse. London: 1774
[Glasse also included two receipts for chocolate drinks: one with cinnamon, vanilla and cardamom; the other spicier with peppers, pistachios, almonds, achiote, musk, ambergrease, nutmeg, and orange flower or rose water.]
Chocolate Cream Ices
Take any quantity of chocolate, melt it over the fire in a small pan; when melted, pour it into that where you are to make your cream; break your yolks of eggs into it, and proceed as directed for the pistachio nuts.
To make Pistachio Nut Cream Ices
Take any quantity of cream in a pan, put in another four yolks of eggs for every pint of cream you are to employ; pound your pistachio nuts very fine in a mortar, and put them in the pan where you dropped your yolks of eggs; mix the whole together, add some pounded loaf sugar to it, keep stirring it continually, then add your cream by little and little, stirring and turning it till the whole is mixed properly together; then set your pan over the fire, and keep stirring it with a wooden spoon till you see your composition is near boiling, when [sic] take it off immediately; for from the moment you set your composition over the fire till that it offers to boil, it has a sufficient time to incorporate well and thicken sufficiently, without need of boiling; and should you let it boil, you would risk the turning your cream into whey, on account of the yolks of eggs, which would do too much. Take great care likewise your cream is fresh and sweet, for, otherwise, as soon as it is warm it will turn into curds and whey; therefore take care to stir it continually, from the time you set it on the fire till you take it off; after which pour it into a sieve and pass it into a pan, then put it in the sabotiere to make it congeal after the usual manner.
Complete Confectioner. Hannah Glasse. London: 1800