Cocoa Cappuccino Mousse

1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/3 cup HERSHEY'S Cocoa
3 tablespoons butter or margarine
2 teaspoons powdered instant coffee or espresso, dissolved in 2 teaspoons hot water
2 cups (1 pt.) cold whipping cream

1. Combine sweetened condensed milk, cocoa, butter and coffee in medium saucepan. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Remove from heat; cool.

2. Beat whipping cream in large bowl until stiff. Gradually fold chocolate mixture into whipped cream. Spoon into dessert dishes. Refrigerate until set, about 2 hours. Garnish as desired. Serves 8.