Easy Chocolate Mousse

INGREDIENTS
1-7 gram envelope unflavored gelatin
1/4 cup cold water
1 tbsp sugar
1 1/2 cups Angel Evaporada
2 cups semi-sweet chocolate morsels
1 tbsp vanilla extract
whipped cream and cherries for topping
PROCEDURE
- Combine gelatin and water in a saucepan.
- Stir over low heat until gelatin is dissolved.
- Add sugar and evaporated milk.
- Continue stirring until milk is steaming hot. Do not boil.
- Place morsels and vanilla in a large bowl. Add steaming milk. Blend using a hand mixer.
- Transfer to a large liquid measuring cup. Pour into molds.
- Refrigerate for at least 3 hours or until set.
- Top with whipped cream and cherries. Serve chilled.