Velvety Chocolate Mousse

By Teresa40

  • 1 teaspoon unflavored gelatin

  • 1/2 cup milk

  • 1/4 cup (1/2 8-oz. bag) Hershey's Sugar Free Chunks

  • 1/4 cup Splenda granulated sugar

  • 2 teaspoons vanilla extract

  • 1 cup cold whipping cream

  1. Sprinkle gelatin over milk in a small saucepan; let stand several minutes to soften. Cook over medium heat, stirring constantly, until mixture just begins to boil.

  2. Remove from heat; immediately add chocolate chunks, stirring until melted. Stir in Splenda granulated sugar and vanilla; blending until smooth. Pour into medium bowl; cool to room temperature.

  3. Beat whipping cream until stiff; gently fold into chocolate mixture just until combined. Spoon into individual serving dishes. Cover; refrigerate several hours or until firm. Granish as desired.

  4. NOT: Recipe can be doubled.

Nutritional Facts


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