COCO MOCHA MOUSSE

1 envelope unflavored gelatin
1/4 cup cold water
1 (15 ounce) can Coco Lopez Cream of Coconut
1/4 cup strong cold coffee (or coffee-flavored liqueur)
3 tablespoons unsweetened cocoa powder
2 cups (1 pint) heavy (whipping) cream, whipped
OPTIONAL GARNISHES:
whipped cream and shaved chocolate or cocoa powder

In small saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat, stir until gelatin dissolves.

In medium bowl, combine cream of coconut, coffee and cocoa; stir in gelatin mixture. Chill 10 minutes.

Fold in whipped cream; spoon into individual serving dishes. Chill 1 hour or until set.

Garnish as desired. Refrigerate leftovers.

Makes 8-10 servings
From: Recipelink.com
Source: Recipe booklet: Coco Lopez Cream of Coconut Creations, Borden, Inc., not dated (probably the 1980's)