4 (1 oz.) unsweetened chocolate squares
1/2 c. sugar
1/8 tsp. salt
1/4 c. hot water
4 egg yolks
1 tsp. vanilla
4 egg whites, beaten stiff
1 c. heavy cream, whipped
2 dozen lady fingers

Melt chocolate in double boiler. Add sugar, salt and water. Stir until sugar dissolves. Cook slightly, add egg yolks, one at a time, beating after each addition. Cook 2 minutes or until slightly thick, stirring constantly. Add vanilla and fold in egg whites. Chill thoroughly and fold in whipped cream. Chill about 1 hour in refrigerator.

Put wax paper in mold, place lady fingers in mold, then add mousse and more lady fingers on top. Chill for 24 hours.