Butterscotch Mousse

Ingredients

1 cup butterscotch morsels
3 tablespoons butter
1 tablespoon instant coffee granules
3 tablespoons water
1 large egg, lightly beaten
1 cup whipped cream

Directions

In a saucepan, combine the butterscotch, butter, coffee granules and water. Cook over a low heat until the butterscotch and butter melt. Slowly stir the hot mixture into the beaten egg. Cook for about one minute over a medium heat, stirring constantly. Remove from heat; allow to cool. Fold in the whipped cream. Cover and refrigerate 8 hours or overnight.

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