Mousse:

1 envelope unflavored gelatin
2 tbsp. cold water
1/4 c. sugar
1/2 c. Hershey's cocoa
2 c. (1 ptsp.) cold whipping cream
2 tsp. vanilla extract

In small bowl, sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water. Stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In large cold mixer bowl, stir together sugar and cocoa. Add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture and beat until well blended. Refrigerate about 1/2 hour.