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
- 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.
- 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.
- Refrigerate at least 30 minutes. Garnish as desired. Suggested garnishes: strawberries, chocolate chips, marshmallows, chopped nuts, chopped or candy bars.
- 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)