CHOCOLATE MOUSSE


3/4 c. sugar
1/3 c. unsweetened cocoa
3 Tbsp. cornstarch
dash salt
2 c. milk
1/4 tsp. almond extract (can use imitation)
1 c. whipped topping, thawed


In a medium saucepan, combine sugar, cocoa, cornstarch and salt, and blend well. With a whisk, blend in the milk. Cook over medium heat until mixture comes to a boil, stirring (whisking) constantly. Kick the heat back a little, so the mix is still boiling, but isn't at such a high temperature. Boil 1 minute, whisking constantly. Remove from heat. Stir in almond extract.

Pour into an ungreased 9x13x2 inch pan. Cover surface of chocolate with plastic wrap, and freeze for about 30 minutes, or just until cool. (You may want to start checking at 20 minutes).

Put the chocolate mixture in a medium bowl, and fold in the whipped topping. Place the mousse in parfait glasses if you have them. Serve immediately, or refrigerate until served. Keep leftovers refrigerated.



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