<<Disclaimer: Verify this information before applying it to your situation.>> I saw a recipe posted the other day for a frozen chocolate mousse, but it had eggs in it. So, I combined that with a few other ideas and came up with this. Except for the gelatin, everything I used was Kosher- Parve-for Passover so it's gluten free, dairy free, corn free, and soy free. This makes 24 individual servings, but they stay frozen so you take out as many as you need at a time. Sounds like the perfect last minute dessert (or snack :-) to me! It would be great dressed up with some raspberry sauce and an almond lace cookie. My 2 yo loved it (I used decaf coffee :-) Kathy (Alyssa 3/15/97 - dairy, egg, corn, unidentified EA's; outgrew cocoa and hopefully grape Thomas 5/30/99 - dairy, egg, corn, grape, wheat/gluten, soy, citrus (mostly orange), tomato?, walnut?) and now EA's and possibly asthma; also outgrew cocoa Frozen Mocha Mousse 1/3 c sugar 1 c water, divided use 1 pkg unflavored gelatin 1 tsp instant coffee (I used a Folger's Coffee bag) 7 oz semisweet chocolate (bar or chips) 1 T margarine 16 oz non-dairy ready to whip topping (I used Kineret K-Passover) In small bowl, sprinkle gelatin over 1/4 c of the water. Bring remaining water to boil and add coffee (or brew). Combine with sugar and stir to dissolve. Transfer to top of double boiler set over boiling water. Add margarine and chocolate slowly, stirring after each addition until melted. Add softened gelatin and stir until all is dissolved. Remove to a bowl and refrigerate until it is cooled and semi-set. This will take up to an hour for it to be chilled. When ganache is ready, whip topping according to package directions. Add small amount to chocolate mixture and whisk together to light it. Fold chocolate mixture into remaining whipped topping until uniform in color. Spoon into 24 muffin tins which have been lined with papers. Freeze until solid. Remove from tins and place in airtight container. Copyright 2001, Kathy Przywara, all rights reserved