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Chocolate Bavarian Cream

1/4 package gelatine, or 1 tablespoon granulated gelatine, Whip from 3 cups cream, 1/4 cup cold water, 1 1/2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate, 2 tablespoons hot water, 1/2 cup sugar, Few grains salt. Soak gelatine in cold water twenty minutes. Melt chocolate, add sugar and hot water. Combine mixtures, and add one-third cup scalded cream which has drained from whip, and salt. As soon as gelatine has dissolved, set bowl containing mixture in pan of ice-water, and stir constantly until mixture begins to thicken, scraping from bottom and sides of bowl that it may not become lumpy. Stir in one-half the whip, and, when well-mixed, fold in remaining whip. Turn into a three-pint mould, sparingly greased with olive oil, spread evenly, and chill. By using the oil the cream may be easily removed from the mould. Heavy cream diluted with milk may be used in place of thin cream.