1 tsp. unflavored gelatin
1 tbsp. cold water
2 tbsp. BOILING water
1/2 c. sugar
1/4 c. Hershey's cocoa
1 tsp. vanilla
1 c. heavy cream (very cold)

Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear). Stir together sugar and cocoa in small cold bowl; add heavy cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Spoon into serving dishes. Chill about 1/2 hour. (Four 1/2 cup servings). NOTE: To double recipe use 1 envelope gelatin - double rest of ingredients.