1 envelope gelatin softened in 3 tbsp water 2 squares unsweetened chocolate 1/2 C powdered sugar 1 C milk 3/4 C granulated sugar 1 tsp vanilla 1/4 tsp salt 2 C whipping Cream

Melt chocolate over hot water (or in microwave carefully) - stir in powdered sugar Heat milk until film forms, stir into chocolate cook until mixture reaches boiling point - DO NOT BOIL remove from heat; add gelatin, sugar, vanilla, salt (strain if you don't want chocolate bits in your mousse) Refrigerate until thick - if you do this in the fridge it will take several hours. You can also put it in the freezer and check every 15 minutes and then every 10 once it starts to get thick. Whip cream whip the chocolate mixture separately Blend the chocolate into the whipping cream less than completely so swirls show