Prep Time: 15 minutes + chill time
Note: This is a divine and very rich treat. It is good all by itself, but don’t overdo it. It is so rich that a little goes a long way. In fact, it is best if you top it or layer it with real whipped cream that is not sweet so that it balances the dessert out. I’ve used this in trifles too and it is YUMM-O! I think it would be good in between a chocolate cake as a middle layer too…..mmmmm…I like that idea!
1 envelope unflavored gelatin
2 T cold water
1/4 C boiling water
1 C sugar
1/2 C Hershey’s Cocoa (or try the special dark variety!)
2 C (1 pint) cold whipping cream
2 t pure vanilla extract
fresh raspberries for pretties
1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water, stir until gelatin is completely dissolved and mixture is clear. Set aside to cool slightly.
2. Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mix; beat until well blended.
3. Pour/spoon into dessert dishes. Refrigerate at least 30 minutes before serving and garnish with fruit.