Chocolate Mousse

Put a three-quart mould in a wooden pail, first lining the bottom with
fine ice and a thin layer of coarse salt.

Pack the space between the mould and the pail solidly with fine ice
and coarse salt, using two quarts of salt and ice enough to fill the space.

Whip one quart of cream, and drain it in a sieve.

Whip again all the cream that drains through.

Put in a small pan one ounce of good quality cooking chocolate,
three tablespoonfuls of sugar and one of boiling water,
and stir over a moderate heat until smooth and glossy.

Add three tablespoonfuls of cream.

Sprinkle a cupful of powdered sugar over the whipped cream.

Pour the chocolate in a thin stream into the cream, and stir gently
until well mixed.

Wipe out the chilled mould, and turn the cream into it.


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