Dark Chocolate Mousse Pie

• 2 Tablespoons Cold Water
• 1 envelope Unflavored Gelatin
• 1/3 cups Boiling Water
• 1/2 cups Dark Cocoa Powder
• 1 cup Sugar
• 2 cups Heavy Whipping Cream
• 1-1/2 teaspoon Vanilla
• 1 whole Graham Cracker Crust

1. First, pour the cold water into a small bowl, and empty the contents of the gelatin packet into it.
2. Boil the other 1/3 cup of water. Pour the boiling water over the gelatin mix, and stir until the gelatin dissolves completely.
3. Mix together the cocoa powder and sugar, and then add in the vanilla and the whipping cream.
4. Beat on medium-high speed until the mixture forms peaks.
5. Pour in the gelatin mixture, and mix on medium-high speed again until well-blended.
6. Pour the chocolate filling into the crust, and then let the gelatin set in the refrigerator for 2 hours. Store leftovers in the refrigerator.

water, unflavored gelatin, boiling water, cocoa, sugar, cream, vanilla, graham cracker crust

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-mousse-pie/ (may not work)