Molded Chocolate Mousse

Directions

1. 1
   Use 2 tablespoons of the butter and melt over low heat in a thick-bottomed pot (or use a double boiler).
2. 2
   Break up the chocolate and add to the butter. Let the chocolate melt in the butter, and add the liqueur and the vanilla.
3. 3
   (If you feel confident enough, melt the chocolate in a microwave without butter, in a mixing bowl, but you need to be able put it back on the hob for the next step, so it's easier to use a hob from the start).
4. 4
   When melted, keep pot on the hob and add the egg yolks one at a time, beating well with an electric mixer after each addition.
5. 5
   Stir until thick, i.e. near boiling point -- do NOT boil -- and then remove from heat.
6. 6
   Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well.
7. 7
   Add the rest of the butter bit by bit, whisking inches.
8. 8
   With clean beaters, beat egg whites until stiff. Add the salt and the superfine sugar, 1 tablespoon at a time.
9. 9
   Then fold the chocolate mixture very thoroughly into the meringue.
10. 10
    Pour into a greased mold (no, I don't know how large or which one: choose anything. A bread tin will do just fine).
11. 11
    Chill overnight.
12. 12
    Turn out and decorate with (maybe) some fresh or canned cherries or nuts, or serve with a chocolate liqueur as a sauce.