CHOCOLATE MOUSSE

1 envelope unflavored gelatin

2 tab. cold water

¼ cup boiling water

1 cup sugar

½ cup baking cocoa

2 cups (1 pt.) cold whipping cream

2 tea. vanilla extract

Sprinkle gelatin over cold water in small bowl; let stand 2 min. to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed; scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into dishes. Refrigerate, covered, at least 30 min. before serving.