- egg yolks
- 2 c
- milk or non-fat milk
- 1/2 c
- sugar or one cup of splenda sugar
- 1 tsp
- vanilla extract
- 1/4 c
- unsweetened cocoa powder
Add water around the dish so that it reaches about halfway up the side of the dish.
Add the milk, sugar, vanilla, and cocoa powder until well combined. Pour the mixture into dish inside the slow cooker.
The mousse should be thick but not to firm. Turn the cooker off and let the dish cool slightly in the water.
Then remove it and refrigerate for a hour or longer before serving.