Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 ts Unflavored gelatin
1/4 c Cold water
2/3 c Milk
2/3 c Sugar
1 tb Unsweetened cocoa
1 ts Instant coffee granules or
-powder
1/2 ts Vanilla extract
1 c Heavy cream, whipped

Mocha Bombe

Set control of refrigerator at coldest setting. Sprinkle gelatin over
cold water. Combine milk, sugar, cocoa and coffee in a small pan.
Heat slowly over moderately low heat stirring occasionally, until
mixture is smooth and blended and bubbles form around the edge of the
pan. Stir in softened gelatin, stirring until gelatine is dissolved.
Cool. Blend in vanilla. Chill until mixture is the consistency of
unbeaten egg white. Whip chilled mixture with an electric or rotary
beater until thick and fluffy. Fold in whipped cream. Pour into a 3
or 4 cup mold. Cover with foil or plastic wrap. Freeze about 3
hours, or until firm.

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