Chocolate Mousse 2 |
|
|---|---|
| 1 env | Unflavored Gelatin |
| 1 c | Water |
| 1 T + 1 t | Cocoa |
| 1 c | Part Skim Ricotta Cheese |
| 2 T + 2 t | Chocolate Syrup |
| 1/2 c | Whipped Topping, thawed |
| 1/2 oz | Dark Chocolate, grated |
In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften.
Cook over low heat, stirring constantly until dissolved.
Remove from heat.
Add cocoa; stir until dissolved.
In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup.
Puree 30 seconds, until smooth.
Pour chocolate mixture into 4 individual dessert dishes, cover and refrigerate 1 hour, or until set.
Top each serving with 2 T whipped topping.
Sprinkle evenly with grated chocolate.