CHOCOLATE JELLY

• 1 pint of boiling water,
• 1/3 a package of gelatine,
• 2 pinches of salt,
• 2 level tablespoonfuls of sugar,
• 1 ½ squares of Baker's Chocolate,
• 1 teaspoonful of vanilla.

Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.