>From the Hershey's website...
Velvety Chocolate Mousse
1 teaspoon unflavored gelatin
1/2 cup milk
3/4 cup (1/2 8-oz. bag) HERSHEY'S Sugar Free Chunks
1/4 cup granular form sucralose*
2 teaspoons vanilla extract
1 cup cold whipping cream
1. Sprinkle gelatin over milk in small saucepan; let stand several minutes to
soften. Cook over medium heat, stirring constantly, until mixture just begins
2. Remove from heat; immediately add chocolate chunks, stirring until melted.
Stir in sucralose 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 hour or until firm. Garnish as desired. 4 servings.
*Such as Splenda, an artificial sweetener
Recipe can be doubled.
Rhonda G in Missouri
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