Skinny Dark Chocolate Mousse

• 1 envelope (1/4 Oz. Packet) Unflavored Gelatin
• 1/4 cups Cold Water
• 1/3 cups Boiling Water
• 1 cup Splenda
• 2/3 cups Hersey's Special Dark Chocolate Cocoa, Sifted
• 2 teaspoons Vanilla Extract
• 4 cups Lite Cool Whip

1. Sprinkle gelatin over cold water in a small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
2. Gently stir together Splenda, cocoa, vanilla, and Cool Whip in a medium bowl. Pour in gelatin mixture and beat until well blended. Spoon into dessert dishes.
3. Refrigerate at least 30 minutes. Garnish as desired. Suggested garnishes: strawberries, chocolate chips, marshmallows, chopped nuts, chopped or candy bars.
4. Store covered in the refrigerator.

unflavored gelatin, ubc, boiling water, splenda, chocolate cocoa, vanilla

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