>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 
to boil.

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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