1 env. unflavored gelatin
1 tbsp. instant coffee crystals
3/4 c. milk, scalded
1 (6 oz.) pkg. semi-sweet chocolate pieces
2 tbsp. sugar
1/2 tsp. vanilla
1 c. cold milk
1 c. whipping cream

In blender container combine 1/4 cup cold water, gelatin and coffee crystals. Cover and blend 20 seconds on low speed. Add the scalded milk. Cover; blend until gelatin dissolves. Add chocolate, sugar and vanilla. Cover; blend until smooth. With blender running, add the cold milk. Pour into bowl; chill until partially set. Beat just to soft peaks; fold into chocolate mixture. Pour into individual dessert dishes. Chill several hours or until firm. Makes 6 servings.