makes 1 1/2 quarts
This is an ideal company dessert, since it may be prepared days ahead and frozen.

2 envelopes unflavored gelatin
1/2 cups strong coffee
2 cups milk
1/2 cup honey
1 1/2 cup crushed peanut brittle
2 cups (1 pint) heavy cream, whipped

In a saucepan, combine gelatin and coffee. Stir over low heat until gelatin is dissolved.

Stir in milk and honey until well blended. Chill until mixture thickens slightly. Fold in peanut brittle and whipped cream. Pour mixture into 8 individual mousse molds. Freeze until hard.

For long-term storage, wrap each mold in foil after it is hard.

Serve sprinkled with additional crushed peanut brittle.

To easily crush peanut brittle, place a few pieces in a plastic bag and pound it to desired fineness with a mallet or other sturdy object.

If you like, you can use the brittle that contains coconut and cashews instead of regular brittle.