| 1 | From: woman"s day, 9/2/80 |
| 2 | make early in day or day before. |
| 3 | Double recipe for large loaf pan or 2 pans, using very large bowl for folding egg whites with chocolate. |
| 4 | for easy unmolding prepare 9x5x3-inch loaf pan this way: use 2 pieces waxed paper, one for length, one for width of pan. |
| 5 | Fold each lengthwise as necessary to fit pan exactly: it"s best to have more than one thickness. |
| 6 | Put strips in pan, extending slightly above rim on all sides. |
| 7 | pour cold water into 2-cup glass measure. |
| 8 | Sprinkle with gelatin; let stand at least 5 minutes. |
| 9 | Meanwhile in 1-?to 2 quart bowl, beat egg yolks with 1 cup sugar 5 minutes or until thick and light colored. |
| 10 | Stir in chocolate until smooth, scraping bowl with rubber spatula; set aside. |
| 11 | add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth. |
| 12 | Beat in 1-?tsp vanilla and the rum. |
| 13 | Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water. |
| 14 | Stir, scraping bottom and sides 2-3 minutes or until very cold but not thick. |
| 15 | Remove from water temporarily; set aside. |
| 16 | in large bowl beat whites with salt until foamy. |
| 17 | Gradually beat in remaining ?cup sugar until soft peaks form. |
| 18 | return bowl of chocolate mixture to ice water; stir 2-3 minutes or until mixture barely starts to thicken. |
| 19 | Remove bowl from ice water. |
| 20 | Fold half the mixture into whites, then fold into remaining mixture (do not overfold). |
| 21 | pour gently from one bowl to another to insure thorough blending. |
| 22 | Refrigerate 8-10 hours or overnight. |
| 23 | to unmold: since most loaf pans flare, corners probably will not be lined with wax paper. |
| 24 | With small, sharp knife loosen corners. |
| 25 | Invert flat platter over loaf pan; invert pan over platter. |
| 26 | Remove pan; gently peel way paper. |
| 27 | Whip creamwith confectioner"s sugar and remaining 1 tsp vanilla to thick saucelike consistency. |
| 28 | (if desired, whip about ?cup of the heavy cream until stiff. |
| 29 | Pipe on mousse to garnish). |
| 30 | Spoon generously over each slice of mousse. |
| 31 | makes 10 servings. |
