2 Envelopes Unflavored Gelatin
1 Cup Sugar
1/4 Teaspoon Salt
2 1/2 Cups Milk
12 Ounces Semisweet Chocolate Pieces
2 Teaspoons Vanilla Extract
2 Cups Heavy Cream -- whipped

1. In a 2-1/2 quart saucepan, mix gelatin, sugar, and salt. Stir in milk and
   chocolate. Stir over medium heat until gelatin is dissolved and chocolate melted.
2. Remove from heat, and beat with rotary beater until chocolate is blended. Stir in vanilla.
3. Chill in saucepan in bowl of ice water, stirring occasionally, until slightly thickened. Fold in cream. Turn into a 10-cup mold or 12
   individual molds. Chill until firm.