Chocolate Mousse 1

2 teaspoons unflavored gelatin
One 15-ounce can condensed milk
3 squares unsweetened chocolate
3 eggs, separated
1 teaspoon vanilla
2 tablespoons cognac

Soften gelatin in 3/4 cup cold water. In top part of double boiler, combine milk and chocolate. Cook over boiling water until chocolate melts, stirring constantly until smooth. Keep it smooth. Beat egg yolks slightly. Stir in small amount of hot mixture into egg yolks. Return egg mixture to top of double boiler. Remove from heat and stir in gelatin, vanilla and cognac. Pour into mold that has been lightly oiled. Refrigerate 3 hours. Unmold on serving dish and serve with Cool Whip or whipped heavy cream.

Serves 6.

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Cajun Country -- New Iberia, Louisiana