Tempting Chocolate Mousse

Source: Jan Taylor

1 envelope unflavored gelatine
2 1/2 cups nonfat milk
1/4 cup HERSHEY’S Cocoa
1 tablespoon cornstarch
1 egg yolk
1 teaspoon vanilla extract
Granulated sugar substitute to equal 8 teaspoons of sugar
1 cup whipped topping

Sprinkle gelatin over milk in medium saucepan; let stand 5 minutes to soften. Stir in cocoa, cornstarch and egg yolk; cook over medium heat, stirring constantly with whisk, until mixture thickens slightly, about 1 minutes.

Remove from heat; cool to lukewarm. Stir in vanilla extract and sugar substitute. Pour mixture into medium bowl. Refrigerate, stirring occasionally, until thickened, about 45 minutes.

Fold 1 cup prepared whipped topping into chocolate mixture. Spoon into 6 individual dessert dishes. Cover; refrigerate until firm. Garnish with remaining whipped topping, if desired.

Makes 6 servings.

ENJOY!