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Chocolate Mousse

2 squares unsweetened chocolate 1½ cup powdered sugar 1 cup cream 3 tablespoons boiling water 3/4 cup sugar 1 teaspoon vanilla 34 tablespoon granulated gelatine 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. 4 eggs