Chocolate Mousse

INGREDIENTS:

        1 7 gram envelope unflavored gelatin
        1/4 cup cold water
        1 tbsp. sugar
        1 1/2 cups Evaporated Milk
        2 cups semi-sweet chocolate morsels
        1 tbsp. vanilla extract

        Whipped cream and cherries for topping


PROCEDURE:

        Combine gelatin and water in a saucepan. Stir over low heat until gelatin is dissolved. Add sugar and Evaporated Milk. Continue stirring until milk is steaming hot. Do not boil. Place morsels and vanilla in a large bowl. Add steaming milk. Blend using a hand mixer. Transfer to a large liquid measuring cup. Pour into molds. Refrigerate for at least 3 hours or until set. Top with whipped cream and cherries. Serve chilled.


* Makes 6 servings.