chocolate mousse

Chocolate Mousse

12 oz semisweet chocolate morsels or 1/ 2 cp unsweetened cocoa powder 2 envelopes of unflavored gelatin
1 cp sugar
21/2 cp whole milk
4-5 tbsp strong coffee or or 3 tsp instant coffee (optional)
2 tsp vanilla extract
2 cp heavy cream, Redi Whip, or Cool Whip
Whipping cream can be used instead of heavy

Chill a large glass bowl or metal bowl by wetting it, then putting in freezer. Wet beaters also and put in bowl in freezer. This will make cream beat higher. Melt chocolate in double boiler. In a bowl mix gelatin and sugar. Add milk and melted chocolate. Stir constantly over medium heat until gelatin is dissolved. Preferably, in the double if there is enough room so it doesn’t burn. Blend first 6 ingredients together. Let cool. While cooling take bowl and beaters from freezer. Add other ingredients to cream, Equivalent amounts of Redi Whip or Cool Whip may be substituted, Transfer to larger bowl if needed. Beat until stiff. Pour mixture in large, glass bowl or desert dishes. Chill 1 hr. Recipe can be cut in half.