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Chocolate Mousse

Melt one and one-half squares of chocolate, add onehalf cupful powdered sugar, and as soon as the sugar is melted, add gradually one cupful cream. Stir over the fire until boiling point is reached; then add three-quarters tablespoonful of gelatine dissolved in three tablespoonfuls of boiling water, three-quarters cupful of sugar and very little vanilla. Combine mixtures, strain into a bowl placed in a pan of ice water and stir constantly until mixture begins to thicken. Fold in the whip of one quart of cream. Mould; pack in ice and salt and let stand four hours.