Measure the Torani Chocolate and Torani Hazelnut Sugar Free Syrups into a microwave safe bowl. Sprinkle the gelatin powder over the liquid in an even layer. Allow the gelatin to bloom for about 5 minutes. Stir in cocoa powder. Microwave for 30-40 seconds to warm enough to melt the gelatin. Stir to make sure all the gelatin has melted. Allow mixture to cool slightly at room temperature. Stir in cold heavy cream to the mixture. Whip the cream by hand with a whisk or use an electric mixer with a whip attachment to just soft peaks. Spoon the mousse into individual serving cups and refrigerate for about 3-4 hours. *can substitute Torani Sugar Free Raspberry Syrup or your other favorite syrup flavors.