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Virginia Chocolate-Pecan Mousse

DIRECTIONS

Soften gelatin in the cold espresso; then pour on boiling water and stir to dissolve. Melt the chocolate in the top of a double boiler, add the gelatin mixture, and beat in the egg yolks over hot, but not boiling, water. Cook about three minutes, stirring constantly. Cool. Beat the egg whites stiff with the salt and cream of tartar; beat in the sugar. Add the vanilla and chopped pecans to the cooled chocolate mixture and scrape this into a large bowl. Put the stiff meringue on top of the chocolate base and carefully fold it in with a rubber spatula. (Don't attempt to do this with an electric mixer, no matter what the maker claims for his machine. Mixers break down the air bubbles too much and the mousse will turn out dense and sodden.)
Select a mold just large enough to hold the mixture and rinse it with cold water. Shake out water. Turn the mousse into the mold and chill it for at least 6 hours. Unmold and serve. Can be topped with whipped cream. (optional)