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 one minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).

Stir together sugar and cocoa in small COLD mixer bowl; add heavy cream and vanilla. Beat at a medium speed until stiff peaks form; pour in gelatin mixture and beat until well blended. Spoon into serving dishes. CHILL about 1/2 hour. Makes 4 (1/2 cup) servings.

NOTE: To double recipe use 1 envelope gelatin; double remaining ingredients.