Chocolate Mousse
Deanna’s Chocolate Mousse with Variations
Serves 6 / SmartPoints per serving: â‘¡ â‘¡ â‘¡
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1 envelope unflavored gelatin
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1 cup cold water
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¼ cup unsweetened cocoa powder
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½ cup sugar-free chocolate syrup (such as Hershey’s or Great Value)
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1½ cups frozen fat-free whipped topping, thawed (about ½ container)
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring constantly, about 2 minutes or until gelatin dissolves. Remove from heat; cool.
Combine cocoa, chocolate syrup and cooled gelatin mixture in a medium bowl, stirring with a whisk until smooth. Gently fold in whipped topping. Spoon evenly into 6 individual dessert dishes. Chill 2 hours or until firm.
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Variations:
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Chocolate-Banana Mousse:
Add 2 diced bananas along with the cocoa and syrup.
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Chocolate-Peanut Butter Mousse:
Add 6 tablespoons PB2 along with the cocoa and syrup. (Add 1 SmartPoint per serving)
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Mocha Mousse:
Add 2 tablespoons instant coffee or espresso granules to the water.
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Chocolate-Strawberry Mousse:
Add 1 cup diced strawberries along with the cocoa and syrup. (Or any other berries or diced fruit)
Chocolate-Caramel Pretzel Mousse:
Substitute ½ cup sugar-free caramel syrup (such as Torani) for half of the water. After mousse is chilled, poke 12 pretzel sticks into each serving. (Add 1 SmartPoint per serving)
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