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Mousse Au Chocolat

Place four ounces grated chocolate in a copper basin with a teaspoon vanilla essence, four ounces sugar and two gills water. Continually stir on fire with a wooden spoon until thoroughly dissolved, then remove and let cool off. Beat a half pint thick cream to a stiff froth and gradually add to the chocolate, gently mixing meanwhile. Line a dome-shaped mould with a sheet of white paper; drop preparation into mould, tightly cover. Bury in a tub with broken ice and rock salt and let freeze one and a half hours. Take up, thoroughly wipe, unmould on a cold dish over a folded napkin, pull off the paper and serve.