Chocolate Coffee Mousse (blender method)

1/4 cup milk

2 envelopes gelatin (unflavored)

1/2 cup strong brewed coffee

1 cup semisweet chocolate chips

2/3 cup sugar

1 teaspoon vanilla extract

1 cup heavy cream (may substitute light cream or half-and-half )

1 generous cup ice cubes

Grated semisweet chocolate for topping

Pour ¼ cup of milk into a blender. Sprinkle the two envelopes of gelatin on top of the milk.

Pulse for just a few seconds just to moisten the gelatin. Set aside for 2 to 3 minutes to allow the gelatin to be absorbed.

Pour ½ cup of strong coffee into a saucepan and heat on the stove to 175 degrees.

To the blender, add 1 cup of chocolate chips and then pour in the heated coffee. Process the mixture at high speed until chocolate is completely melted. You may need to stop and scrape the sides of the blender with a rubber spatula.

Add 2/3 cup sugar, 1 teaspoon vanilla extract, and 1 cup heavy cream. Process in the blender for a minute or two or until mixture is smooth.

With the blender on, add ice to one cube at a time through the center of the lid. You need to make sure to put the center cap on quickly after each ice cub addition to prevent spattering. Process at highest speed until ice is chopped and has melted completely into the mixture.

Pour immediately into a serving serving dishes and place in fridge for at least 30 minutes or until set. Now just garnish with grated semisweet chocolate. The only thing left is to indulge in this rich and delicious dessert!