Chocolate Mousse Recipe 2

Instructions

1. Pack a 3-quart mould in salt ice, using 2 quarts salt and enough fine ice to pack solidly between the can and the tub.
2. Cover and set in a cool place.
3. Whip 1 quart cream and drain it well.
4. Scrape 1 ounce of chocolate and put in a small frying-pan with 3 tablespoons of boiling water, place the pan on a hot part of the fire and stir until the mixture is smooth and glossy.
5. Add 1/2 cup of whipped cream to this, stirring well from the bottom of the pan.
6. Then add remainder of whipped cream slowly.
7. Wet mould in cold water, put in the mixture, pack and cover, sealing cover of mould.
8. Put away for three or four hours, when it will be delicious.
9. Coffee flavoring can be substituted for the chocolate.