R.O.D.-Caramel Mocha Mousse

I got this one from the DaVinci web site and it sounds really yummy....... Caramel Mocha Mousse  Ingredients                        1/4 cup DaVinci Gourmet Caramel Sugar Free Syrup                          1 teaspoon vanilla extract                          1 cup light whipped topping                          1/4 cup plus 2 tablespoons light whipped topping                          1/2 teaspoon cocoa powder                          1 cup skim milk, divided                          1 envelope unflavored gelatin                          1/2 cup instant powdered nonfat dry milk                          1/4 cup Splenda                          1 1/2 cups nonfat ricotta cheese                          1/4 cup coffee liqueur                          1/4 cup cocoa powder  Directions: Mousse

Place 1/2 cup of the milk in a one quart saucepan. Sprinkle the gelatin over the milk, and set aside for 2 minutes to allow the gelatin to soften. Place the gelatin mixture over low heat, and cook, stirring constantly, for about 3 minutes, or until the gelatin is dissolved. Do not let the mixture boil. Remove the pot from the heat, and stir in the remaining 1/2 cup of milk, the nonfat dry milk, and the sugar. Transfer the gelatin mixture to a medium sized mixing bowl and chill for about 25 minutes or until the mixture resembles raw egg white. Using an electric mixer, beat the chilled gelatin mixture at high speed for about 4 minutes, or until it resembles soft whipped cream. While the gelatin mixture is chilling, place the ricotta, liqueur, cocoa, syrup, and vanilla extract in a food processor or blender and and process until smooth. Gently fold the ricotta mixture into the whipped gelatin mixture. Then fold in the whipped topping. Topping Divide the mousse among six balloon wine glasses. Chill for at least 2 hours or until firm. When ready to serve, top each with a tablespoon of light whipped topping and a sprinkle of cocoa powder.  Yield  8-10 servings