Molded Chocolate Mousse
1/4 cup Cold water
1 env unflavored gelatin
6 Eggs, separated
1 1/2 cups Sugar, divided
6 ounces sqr (1 each) unsweetened chocolate, melted and cooled
1 tablespoon Instant coffee
1 cup Boiling water
2 1/2 teaspoons Vanilla, divided
1/8 teaspoon Salt
2 cups Heavy cream
cup Confectioner's sugar
Make early in day or day before. Double recipe for large loaf pan or 2 pans, using very large bowl for folding egg whites with chocolate.
For easy unmolding prepare 9x5x3-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.
Add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth. Beat in 1-1/2 tsp vanilla and the rum. Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water. Stir, scraping bottom and sides 2-3 minutes or until very cold but not thick. Remove from water temporarily; set aside.
Pour gently from one bowl to another to insure thorough blending.
Refrigerate 8-10 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.
Makes 10 servings.