Charlotte Champoux's Coffee Mousse

• 1 pouch (7 g) gelatine
• 1/4 cup cold water
• 1 cup hot water
• 1/4 cup sugar
• 1-1/2 tsp. Maxwell House Instant Coffee Original Roast
• 1 cup thawed Cool Whip Whipped Topping
• 3/4 cup half-and-half
• 5 coffee beans

1. Sprinkle gelatine over cold water in medium bowl; let stand 5 min.
2. or until gelatine is softened.
3. Add hot water to combined sugar and coffee granules in small bowl; stir until coffee is dissolved.
4. Gradually add to gelatine, stirring until well blended.
5. Cool completely.
6. Add whipped topping and half-and-half to gelatine mixture; beat with wire whisk until well blended and slightly frothy on top.
7. Pour evenly into five small coffee mugs or clear glasses.
8. Refrigerate at least 4 hours or overnight.
9. Top each with a coffee bean just before serving.
10. Store any leftover desserts in refrigerator.

gelatine, cold water, water, sugar, maxwell, topping, coffee beans

Taken from www.kraftrecipes.com/recipes/charlotte-champouxs-coffee-mousse-107611.aspx (may not work)