Sift some unsweetened cocoa over the top of each mousse in this creamy and decadent low-sugar dessert.
Oxmoor House JANUARY 2005
1. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring constantly, about 3 minutes or until gelatin dissolves. Remove from heat; cool.
2. Add cocoa and chocolate syrup to gelatin mixture, stirring with a whisk until smooth. Fold in 2 cups whipped topping. Spoon evenly into 6 individual dessert dishes. Cover and chill 2 hours or until firm.
3. Spoon into individual dessert bowls. Top each serving with 2 tablespoons whipped topping.
carbo rating: 10
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