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

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