Chocolate Mousse

1 Envelope unflavored gelatin
1 c Water
1 tb + 1 t. unsweetened cocoa
1 c Part skim ricotta cheese
2 tb + 2 t. chocolate syrup
1/2 c Thawed frozen dairy whipped topping
1/2 oz Dark chocolate, grated

In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved.

In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup, and 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 Tb. whipped topping, sprinkle evenly with grated chocolate.

Linda Fields

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