Sprinkle gelatin over water in a small bowl; let stand 1 minute.
Combine SPLENDA® Granulated Sweetener, cocoa, and espresso granules in a saucepan. Gradually add milk and egg yolks, whisking until blended. Cook over medium heat, whisking constantly until mixture comes to a boil. Add gelatin mixture; cook over low heat whisking until gelatin dissolves (about 2 minutes). Chill until the consistency of unbeaten egg white.
Beat whipping cream until soft peaks form. Fold whipped cream into gelatin mixture. Pour into a lightly greased 3-cup mold. Cover and chill 4 hours or until firm. Unmold onto serving platter. Garnish with whipped cream and chocolate covered espresso beans.
Nutrition Info Per Serving
6 servings, Serving Size: 1/3 cup mocha cream
Calories From Fat
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