Instructions: Melt chocolate over hot but not boiling water. Sprinkle gelatine over cold water to soften. When chocolate has melted, stir in milk which has been heated until a film has formed on top. Stir until chocolate is smoothly mixed with the milk. Little hard dots may remain. Then put milk and chocolate mixture back over LOW heat and slowly add confectioners sugar, mixing to keep smooth. Continue cooking but do not boil. Remove from heat and add softened gelatine, granulated sugar, salt and vanilla. Chill until about as thick as a raw egg white. At this point, beat with an electric mixer until light and airy looking. In a separate bowl, beat heavy cream until it holds its shape, then combine the two mixtures very gently and pour into a 2 quart bowl or souffle dish. Chill 2 to 3 hours in the fridge until firm but spongy.

Serves 8 to 10.

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