Blender Toffee Mousse 

1 envelope unflavored gelatin
1/2 cup milk
3/4 cup heavy or whipping cream
1/2 cup English toffee bits for baking
unsweetened cocoa for garnish

1. In 1-quart saucepan, evenly sprinkle gelatin over milk; let stand 1 minute to soften.

2. Cook over medium heat until tiny bubbles form around edge of pan and gelatin completely dissolves, stirring frequently.

3. Pour hot mixture into blender; add heavy cream, toffee bits, and 3 ice cubes; blend until smooth. Pour into 4 dessert dishes; freeze 20 minutes. Sprinkle with cocoa.

Serves: 4

AUTHOR: Jerseygirl