How to Make Chocolate Rasberry Mousse
- Combine jello, cocoa, and sugar. Add 1/2 cup boiling water and stir to dissolve.
- Add zest and juice then refrigerate 30-40 minutes, stirring occassionally until mixture begins to set up.
- With an electric mixer, beat jello mixture 3 minutes then fold in cool whip. Serve garnished with fresh or thawed frozen rasberries if you want