Dark Chocolate Mousse

I made this for dessert at our dinner group this month--modeled after that chocolate mousse shooter dessert at Applebees. I think it turned out pretty good, but it's very rich!

1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1 cup sugar
2/3 cup cocoa
2 tsp. vanilla extract
1 pint cold whipping cream

Sprinkle gelatin over cold water in small bowl; let sit 2 minutes to soften. Add boiling water and stir until gelatin is completely dissolved, set aside and let sit until slightly warm or room temperature.

Meanwhile, in large bowl stir together cocoa and sugar. Add whipping cream and vanilla and beat on medium heat until thickened and stiff peaks--scraping sides and bottom of bowl occasionally throughout. Pour gelatin mixture into cream and beat until well blended. Refrigerate at least 30 minutes.

For serving:
Take 1 oreo cookie and scrape the filling out (not with your teeth, ha) and crumble it into the bottom of a small cup or bowl. Add a spoonful of the mousse and a dollup of whipped cream.

Makes 10-12 servings, depending on how big your spoonful is