Chocolate Mousse - cooking recipe

Ingredients

1 jar fudge sauce
1 envelope Knox unflavored gelatine
1/4 c. tepid water
2 tsp. instant coffee
3/8 c. Grand Marnier
1/2 pt. whipped cream
whipped cream

Preparation

Heat fudge sauce in a saucepan.
Soften gelatine in water. Add to sauce and refrigerate for 15 minutes.
Dissolve coffee in Grand Marnier.
Stir into mixture.
Fold in 1/2 pint whipped cream.
Pour into sherbet glasses.
Refrigerate overnight. Garnish with whipped cream.
(Shortcut - use Cool Whip for garnish.)