Cocoa Cappuccino Mousse - cooking recipe

Ingredients

1 can Eagle Brand condensed milk
1/3 c. cocoa
3 Tbsp. butter
2 c. (1 pt.) cold whipping cream
2 tsp. instant coffee, dissolved in 2 tsp. water

Preparation

Heat milk, cocoa, butter and coffee over low heat until butter melts, stirring constantly.
Cool.
In a large bowl, beat whipping cream until stiff.
Gradually fold in chocolate mixture.
Spoon into dessert dishes; chill about 2 hours before serving.