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 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 - four 1/2 cup servings. Note: To double recipe use 1 envelope gelatin; double remaining ingredients.