1. Sprinkle the gelatin over the skim milk to soften for 10 minutes. Stir in the sugar, instant espresso, Tia Maria, chocolate, and cinnamon. Heat, stirring constantly, over medium-high heat until the gelatin, coffee, and chocolate are dissolved and the mixture is dark. Pour the mixure into a mixing bowl and refrigerate until the mixture is at least troom temperature or slightly chilled. If the mixture has begun to set, beat with a whisk until smooth. 2. Place the egg whites in a grease-free bowl and beat at medium speed until frothy. Add the cream of tarter, raise the speed to high, and bea until stiff peaks form. Gently fold the egg whites ino the mocha mixture and chill for at least 2-1/2 hours, until the mousse is set. NOTE: The mousse can be prepared up to two days in advance and refrigerated, tightly covered with plastic wrap. Gazelle, p. 251. Posted to MM-Recipes Digest V4 #081 by David Tuttle on Mar 21, 1997