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Chocolate Mousse

4 cups thin cream, 2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate, 1/2 cup powdered sugar, 3/4 tablespoon granulated gelatine, 3 tablespoons boiling water, 3/4 cup granulated sugar, 1 teaspoon vanilla.

Place whip churn in bowl containing cream, and work with a quick downward and slow upward motion, removing whip as it forms to puree strainer placed over bowl, and continue whipping until cream comes below perforations in churn. Melt chocolate, add powdered sugar, and gradually the cream that would not whip, together with the cream drained from whip cream. Stir over fire until boiling point is reached, then add gelatine dissolved in boiling water, granulated sugar, and vanilla. Strain cooked mixture into a bowl set in pan of ice water. Stir constantly until mixture thickens, then fold in whip from cream. Turn into a chilled mould, fill to overflowing, cover with buttered paper (buttered side up), adjust cover, pack in salt and ice, using two parts finely crushed ice to one part rock salt, and let stand four hours. It will be necessary to turn off the water and repack before the freezing is accomplished.