Microwave Chocolate Mousse

• 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

1. 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.
2. Stir in vanilla until mixture is well blended. Press plastic wrap onto surface. Chill until mixture mounds when dropped from a spoon.
3. Beat egg whites in small mixer bowl until foamy.
4. 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.
5. Garnish with additional whipped cream, if desired. Serves 8.

cocoa, vegetable oil, unflavored gelatin, milk, salt, eggs, sugar, vanilla, sugar, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491597 (may not work)