Molded Chocolate Mousse

Directions

For easy unmolding prepare 9×5×3-inch loaf pan this way: use 2 pieces waxed paper, one for length, one for width of pan.

Fold each lengthwise as necessary to fit pan exactly: it’s best to have more than one thickness.

Put strips in pan, extending slightly above rim on all sides.

Pour cold water into 2-cup glass measure.

Sprinkle with gelatin; let stand at least 5 minutes.

Meanwhile in 1½ to 2 quart bowl, beat egg yolks with 1 cup sugar 5 minutes or until thick and light colored.

Stir in chocolate until smooth, scraping bowl with rubber spatula; set aside.

Add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth.

Beat in 1½ teaspoon vanilla and the rum.

Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water.

Stir, scraping bottom and sides 2 to 3 minutes or until very cold but not thick.

Remove from water temporarily; set aside.

In large bowl beat whites with salt until foamy.

Gradually beat in remaining ½ cup sugar until soft peaks form.

Return bowl of chocolate mixture to ice water; stir 2 to 3 minutes or until mixture barely starts to thicken.

Remove bowl from ice water.

Fold half the mixture into whites, then fold into remaining mixture (do not overfold).

Pour gently from one bowl to another to insure thorough blending.

Refrigerate 8 to 10 hours or overnight.

To unmold: since most loaf pans flare, corners probably will not be lined with wax paper.

With small, sharp knife loosen corners. Invert flat platter over loaf pan; invert pan over platter.

Remove pan; gently peel way paper.

Whip cream with confectioner’s sugar and remaining 1 teaspoon vanilla to thick saucelike consistency.

Spoon generously over each slice of mousse.