Chocolate Mousse 1 tablespoon Great Lakes Gelatin 4 tablespoons cold water 1/2 cup boiling water 1 cup sugar 2 squares (ounces) unsweetened chocolate 1 pint whipping cream 1 1/2 teaspoons vanilla Soak gelatin in the cold water for 5 minutes, then dissolve thoroughly in the boiling water. Combine with the chocolate which has been melted over hot water, add the sugar and stir until dissolved. Cool, then fold in the stiffly beaten cream and vanilla. Turn into a mold, cover closely, seal and freeze 4 to 6 hours. Serves 6 to 8.