When stiffened with a small amount of gelatin, chocolate mousse can be set in a mold and unmolded or used as a filling for a chocolate charlotte or a mousse cake.

Pour into a small cup:

Sprinkle over the top:

Let stand for 5 minutes. Prepare:

with these changes: Substitute the gelatin-water mixture above for an equal amount of the liquid added to the melting chocolate. Fold the whipped eggs or cream in very thoroughly. Spoon the mousse mixture into 6 ramekins or cups or a 5-cup mold or bowl (if you want to unmold the mousse, oil the mold or bowl first). Refrigerate for at least 6 hours to set.