Dark Chocolate Mousse WOW better than I expected!!!

1 envelope unflavored gelatin
1/4 c cold water
1/3 c boiling water
1 c sugar ( I used an alternative Eryritol)
2/3 c Special Dark Cocoa
2 c cold whipping cream
2 tsp vanilla extract

Sprinkle gelatin over cold water in small bowl; let stand 2 min. to soften.  Add boiling water; stir until gelatin is completely dissolved and mixture is clear.  Cool slightly.   Combine sugar and cocoa in large bowl; and whipping cream and vanilla. Beat on medium speed of mixture scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into dessert dishes.

Refrigerate at least 30 minutes. Garnish as desired. Store covered in frig. 8 servings.