Find out the secret ingredient that makes this chocolate-coffee dessert so light and airy.

Low-Calorie Mocha Mousse

Sprinkle gelatin over 1/4 cup cold water in small bowl; let stand for 2 minutes.
 

Bring remaining 1/2 cup water to a boil in a small saucepan. Remove from heat. Immediately stir in cocoa, coffee granules and gelatin mixture; stir until gelatin is dissolved.
 

Stir in Sweet’N Low sweetener and vanilla. Add ice cubes; stir until ice is melted. Transfer to a medium bowl. Stir in 1 cup whipped topping until combined. Fold in remaining 1 cup whipped topping.

 
Spoon into 4 (6-oz.) dessert serving dishes. Refrigerate at least 2 hours. Just before serving, garnish with finely chopped espresso beans and berries, if desired.