1 envelope unflavored gelatin—soften in 3 Tbls cold water
2 squares unsweetened chocolate
1/2 cup confectioners sugar
1 cup milk
3/4 cup granulated sugar
1 tsp vanilla extract
1/ tsp salt
2 cups heavy cream
Melt unsweetened chocolate squares in a double boiler over medium heat. When melted stir in confectioners sugar, mixing well. Heat milk so that film shows. Then stir slowly and thoroughly into melted chocolate. Cook, stirring constantly, until mixture reaches boiling point. Do not boil. Remove from heat. Mix into it the softened gelatin the granulated sugar, vanilla, salt. Put in the refrigerator and chill until slightly thick. Then beat mixture until light and airy. In separate bowl, beat heavy cream until it holds a shape. Then combine both mixtures. Pour into a 2 quart soufflé dish. Chill 3 hours in refrigerator.
.
