Chocolate Mousse
2 squares Baker’s chocolate
½ cup powdered sugar
1 cup cream
¾ tablespoon granulated gelatine
3 tablespoons boiling water
¾ cup sugar
1 teaspoon vanilla
1 quart cream
Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.