Melt chocolate squares over hot (not boiling) water. When entirely melted, stir in the confectioner's sugar, mix well. Heat milk just enough so that a film shows on the surface, then stir it into the melted chocolate slowly and thoroughly. Cook stirring constantly, until the mixture reaches the boiling point. Do not boil, however.

Remove from the heat and mix into it the softened gelatin, the granulated sugar, vanilla extract and salt. Put in the refrigerator and chill until slightly thick. Then beat mixture until it is light and airy looking. In a separate bowl beat heavy cream until it holds a shape, then combine the two mixtures, pouring into a 2-quart shuffle dish or serving bowl. Chill 2 or 3 hours in refrigerator or until ready to serve.