Hershey's Cocoa Mousse
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
1 envelope Knox unflavored gelatin1/4 cup cold water1/3 cup boiling water24 drops EZ-Sweetz liquid sucralose (equal to 1 cup sugar)2 tsp vanilla extract2 cups cold whipping cream2/3 cup Hershey's Special Dark Cocoa
1. Sprinkle gelatin over cold water in small bowl, let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
2. Put cocoa in large bowl. Add whipping cream, liquid sucralose, and vanilla. Stir until cocoa gets wet (so it doesn't blow all over when you use mixer). Beat on medium speed of mixer, scraping bottom of bowl occasionally. Pour in gelatin mixture, stir, beat until well blended. Spoon into dessert dishes.
3. Refrigerate at least 30 minutes. Store covered in refrigerator.
Makes 20 servings with 4 non-fiber carbs each. Or divide how you wish.
Number of Servings: 20
Recipe submitted by SparkPeople user GLUNUTFREEATKIN.
2. Put cocoa in large bowl. Add whipping cream, liquid sucralose, and vanilla. Stir until cocoa gets wet (so it doesn't blow all over when you use mixer). Beat on medium speed of mixer, scraping bottom of bowl occasionally. Pour in gelatin mixture, stir, beat until well blended. Spoon into dessert dishes.
3. Refrigerate at least 30 minutes. Store covered in refrigerator.
Makes 20 servings with 4 non-fiber carbs each. Or divide how you wish.
Number of Servings: 20
Recipe submitted by SparkPeople user GLUNUTFREEATKIN.
Nutritional Info Amount Per Serving
- Calories: 250.2
- Total Fat: 29.6 g
- Cholesterol: 96.0 mg
- Sodium: 127.9 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 3.2 g
- Protein: 2.0 g
Member Reviews