Sift some unsweetened cocoa over the top of each mousse in this creamy and decadent low-sugar dessert.
1 envelope unflavored gelatin
1 cup cold water
2 tablespoons unsweetened cocoa
6 tablespoons sugar-free chocolate syrup
2 3/4 cups frozen reduced-calorie whipped topping, thawed and divided
How to Make It
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.
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.
Spoon into individual dessert bowls. Top each serving with 2 tablespoons whipped topping.