Creme Française au Chocolat

Melt ¼ pound grated chocolate in the oven; then put it with 1 quart cream, ¾ cup sugar and the yolks of 8 eggs over the fire; stir until nearly boiling; remove it from fire, add 1 teaspoonful essence of vanilla and 1 ounce clarified gelatine and finish same as in foregoing recipe.