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1
For easy unmolding prepare 9x5x3-inch loaf pan this way: use 2 pieces waxed paper, one for length, one for width of pan.
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2
Fold each lengthwise as necessary to fit pan exactly: it's best to have more than one thickness.
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3
Put strips in pan, extending slightly above rim on all sides.
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4
Pour cold water into 2-cup glass measure.
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5
Sprinkle with gelatin; let stand at least 5 minutes.
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6
Meanwhile in 1 1/2 to 2 quart bowl, beat egg yolks with 1 cup sugar 5 minutes or until thick and light colored.
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7
Stir in chocolate until smooth, scraping bowl with rubber spatula; set aside.
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8
Add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth.
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9
Beat in 1 1/2 teaspoon vanilla and the rum.
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10
Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water.
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11
Stir, scraping bottom and sides 2 to 3 minutes or until very cold but not thick.
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12
Remove from water temporarily; set aside.
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13
In large bowl beat whites with salt until foamy.
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14
Gradually beat in remaining 1/2 cup sugar until soft peaks form.
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15
Return bowl of chocolate mixture to ice water; stir 2 to 3 minutes or until mixture barely starts to thicken.
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16
Remove bowl from ice water.
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17
Fold half the mixture into whites, then fold into remaining mixture (do not overfold).
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18
Pour gently from one bowl to another to insure thorough blending.
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19
Refrigerate 8 to 10 hours or overnight.
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20
To unmold: since most loaf pans flare, corners probably will not be lined with wax paper.
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21
With small, sharp knife loosen corners.
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22
Invert flat platter over loaf pan; invert pan over platter.
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23
Remove pan; gently peel way paper.
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24
Whip cream with confectioner's sugar and remaining 1 teaspoon vanilla to thick saucelike consistency.
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25
Spoon generously over each slice of mousse.
