Recipe: Blender Chocolate Mousse (using unflavored gelatin, coffee, cream and ice)

BLENDER CHOCOLATE MOUSSE

1/4 cup milk
2 envelopes unflavored gelatin
1 (6 ounce) package (1 cup) semisweet white chocolate chips (or chopped white chocolate)
1/2 cup strong brewed Folgers coffee
2/3 cup sugar
1 teaspoon vanilla extract
1 cup heavy (whipping) cream*
1 heaping cup ice cubes
Grated semisweet chocolate (optional, for garnish)

Pour the milk into a blender jar. Sprinkle in the gelatin. Pulse on for just a few seconds to moisten the gelatin. Allow to sit for 2 to 3 minutes to soften.

Pour the coffee into a heat-proof glass measuring cup and heat in the microwave to boiling.

Pour the chocolate chips into the blender mixture and then pour in the boiling coffee. Process at high speed until all of the chocolate is melted, stopping once to scrape the sides of the blender jar with a rubber spatula.

Add the sugar, vanilla, and cream. Process for a minute or two or until smooth.

With the motor running, add ice to the blender one cube at a time through the center of the lid. (Hold hand or a paper towel over the opening in the lid to prevent spattering.) Process at highest speed until ice is chopped and melted into the mixture.

Pour immediately into a serving dish or individual serving dishes. Chill for at least 30 minutes or until mixture is set.

Garnish with grated semisweet chocolate.

*For a lighter version, substitute light cream or half-and-half for the heavy cream.

Source: Blender cookbook, unknown name, not dated