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Chocolate Mousse

Soak a level tablespoonful of gelatin in a quarter of a cup of cold water. Melt two squares of unsweetened chocolate in half a cupful of boiling water, add a cup of sugar and a teaspoonful of vanilla, then the softened gelatin, stir until cool, add two and a half cups of heavy cream whipped stiff. Pour into a mold with a cover until brimful, protect with parchment paper, adjust the cover and pack in ice and salt for four hours.