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SUPPLIES: 8-cup tree mold or other decorative mold.
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Use only clean, uncracked grade-A eggs.
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Combine half-and-half and vanilla in medium saucepan.
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Sprinkle gelatin over mixture;let stand 1 minute.
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Stir over low heat until gelatin is completely dissolved.
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Beat egg yolks in small bowl.
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Stir about1 cup gelatin mixture into egg yolks; return egg yolk mixture to saucepan.
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Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
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Melt chocolate in top of double boiler over hot, not boiling, water, stirring constantly.
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Stir gelatin mixture into chocolate.
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Remove from heat; cool to room temperature.
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Beat egg whites and cream of tartar until stiff peaks form.
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Gently fold cooled chocolate mixture into beaten egg.
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whites.
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Fold in whipped cream.
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Spoon mixture into 8-cup tree or other decorative mold.
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Refrigerate until set, 8 hours or overnight.
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To unmold, pull chocolate mixture from edge of mold with moistened fingers.
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Or, run small metal spatula or pointed knife dipped in warm water around edge of mold.
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Dip bottom of mold briefly in warm water.
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Place serving plate on top of mold.
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Invert mold and plate and shake to loosen chocolate mixture.
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Gently remove mold.
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Decorate with candies.
