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Easy Chocolate Mousse




Source of Recipe


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List of Ingredients




1 Envelope Knox Unflavored Gelatin
1/4 Cup Cold Water
1 1/4 Cups Fat Free Milk
1/2 Cup Sugar
1/3 Cup Unsweetened Cocoa Powder
1 Tsp. Vanilla
1 3/4 Cups Thawed Cool Whip Lite Whipped Topping --
divided

Recipe



SPRINKLE gelatin over cold water in small saucepan; let stand 1 minute. Stir on low heat until gelatin completely dissolves, about 2 minutes.

PLACE milk, sugar, cocoa and vanilla in electric blender or food processor container; cover. Blend until smooth. While processing, gradually add gelatin mixture through feed cap, processing until blended. Pour into medium bowl. Blend in 1-1/2 cups whipped topping with wire whisk.

POUR into dessert dishes or 1 quart bowl. Refrigerate until set, about 2 hours. Garnish with remaining whipped topping.

Special Extra: Top with fresh raspberries, chocolate hearts and additional cocoa.