2 sq. unsweetened chocolate 1-1/4 c. sugar 1 c. water 2 tsp. granulated gelatine 3 c. thin cream 1 tsp. vanilla 1 c. whipping cream
Melt the chocolate in a double boiler.
Add the sugar and half of the water. Cook over the flame until the mixture is thick and smooth. Soften the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of water to the boiling point, and dissolve the gelatine in it.
Add this to the cooked chocolate and sugar, heat the thin cream in a double boiler, and mix the two.
Add the vanilla, strain, and cool in a pan of ice water. When the mixture begins to thicken, whip the heavy cream and fold it in. Mold, pack in ice and salt, and freeze.