Microwave Chocolate Mousse - cooking recipe

Ingredients

6 Tbsp. Hershey's cocoa
2 Tbsp. vegetable oil
1 envelope unflavored gelatin
1 c. milk
1/8 tsp. salt
3 eggs, separated
1/3 c. sugar
1 tsp. vanilla
1/3 c. sugar
1 c. heavy cream, whipped or 2 c. nondairy whipped topping

Preparation

Combine cocoa and oil until smooth in a large glass mixing bowl. Soften gelatin in milk for 5 minutes in a glass cup. Microwave on High (full power) until warm, about 1 to 1 1/2 minutes. Add gelatin-milk mixture to cocoa along with 1/3 cup sugar and salt. Microwave on Medium (1/2 power) for 5 minutes. Stir and continue cooking on Medium until slightly thickened, about 2 to 3 minutes. Beat egg yolks slightly. Add about 1/2 cup of hot mixture.
Stir in vanilla until mixture is well blended. Press plastic wrap onto surface. Chill until mixture mounds when dropped from a spoon.
Beat egg whites in small mixer bowl until foamy.
Gradually beat in 1/3 cup sugar until stiff peaks hold. Gently fold egg whites and whipped cream into chocolate mixture. Spoon into individual dessert dishes or 9-inch baked pie shell. Chill until set.
Garnish with additional whipped cream, if desired. Serves 8.