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1
Chill a medium mixing bowl in the refrigerator.
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2
Meanwhile, place the cold water in a small bowl, sprinkle with gelatin and let stand 1 minute.
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3
Add boiling water and stir until gelatin is dissolved.
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4
Set aside.
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5
In the chilled bowl, combine the cocoa powder, salt, whipping cream and vanilla until roughly mixed.
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6
With an electric mixer on medium speed, beat the cream mixture until it becomes stiff.
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7
Do not over-beat or you will end up with chocolate butter.
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8
Beat in the gelatin mixture just until combined.
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9
Spoon chocolate mousse into decorative molds, dessert dishes or martini glasses.
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10
Refrigerate the molds for 1 to 2 hours.
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11
Coating:
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12
Cover a sheet pan with waxed paper.
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13
Place chocolate chips and shortening in medium heat-proof bowl.
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14
In separate large heat-proof bowl, add very warm water (100 to 110 degrees F) to 1-inch depth.
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15
Carefully place bowl with chocolate into bowl of water.
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16
The water should come halfway up side of chocolate bowl.
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17
Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth.
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18
Do not get water into the bowl with chocolate.
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19
(If water cools, replace it with very warm water as directed above; water temperature is important to success).
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20
Remove chocolate bowl from inside water bowl.
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21
Remove the filling from molds and place on the waxed paper lined sheet pan.
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22
Pour chocolate mixture over the filling, and remove excess chocolate from around the filling.
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23
Refrigerate coated bombs for 1 to 2 hours before serving.
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24
Garnish, as desired.
