Cocoa Nut Mousse - cooking recipe

Ingredients

1/2 cup slivered almonds, plus some for garnish
1/4 cup shredded unsweetened coconut, plus some for garnish
4 cups part-skim ricotta cheese
3 tablespoons unsweetened cocoa powder
1 tablespoon Splenda granular, sugar substitute, plus
1 teaspoon Splenda granular
2 teaspoons almond extract
2 teaspoons vanilla extract
1 cup light whipped topping or 1 cup fat-free whipped topping

Preparation

Heat oven to 275. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute, and almond and vanilla extracts; beat just until blended. Fold in whipped topping, almonds, and coconut.
Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.