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 Walter Baker
& Co.'s Premium No.1 Chocolate, three tablespoonfuls of sugar
and one of boiling water, and stir over ahot fire until smooth and
glossy.
Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar
over thewhipped cream. Pour the chocolate in a thin stream into the
cream, and stir gentlyuntil well mixed. Wipe out the chilled mould, and
turn the cream into it.
Cover, and then place a little ice lightly on top. Wet a piece of
carpet in water, and cover the top of the pail. Set away for three or
four hours; then take the mould fromthe ice, dip it in cold water,
wipe, and then turn the mousse out on a flat dish.
