If you're looking for a light and fluffy chocolate mousse recipe, you've hit the jackpot. This easy chocolate mousse recipe uses HERSHEY'S Cocoa and unflavored gelatin to achieve its lighter-than-air texture. Substitute dark cocoa powder for a more decadent dessert.
Sprinkle gelatin over cold water in blender container; let stand 4 minutes to soften. Gently stir with rubber spatula, scraping gelatin particles off sides; add boiling water to gelatin mixture. Cover; blend until gelatin dissolves. Add dry milk powder, cocoa, vanilla and salt; blend on medium speed until well mixed. Add sugar substitute and ice cubes; blend on high speed until ice is crushed and mixture is smooth and fluffy.
Eight individual dessert dishes may be used in place of 4-cup mold, if desired.
Immediately pour into 4-cup mold. Cover; refrigerate until firm. Unmold onto serving plate.
Garnish with slice of fresh fruit for a pop of color.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.