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.