Chocolate Dessert Timbales

Ingredients

• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1/3 cup sugar
• 3 tablespoons Hershey’s Cocoa
• 1 1/2 cups low-fat (1%) milk
• 2 egg yolks, slightly beaten
• 2 teaspoons vanilla extract
• 1 cup frozen light non-dairy whipped topping, thawed
• Additional whipped topping, for garnish
• Fresh raspberries or canned fruit slices, drained

Instructions

1. Sprinkle gelatin over the cold water in a small bowl; let stand several minutes to soften.
2. Stir together the sugar and cocoa in a medium saucepan; gradually stir in the milk. Stir in the egg yolks. Cook over medium heat, stirring constantly, until the mixture just begins to boil. Remove from heat. Stir in the softened gelatin and vanilla until the gelatin is completely dissolved. Transfer to a medium bowl and refrigerate, stirring occasionally, until the mixture begins to set.
3. Carefully fold 1 cup thawed whipped topping into the chocolate mixture until smooth. Pour into 6 small serving dishes or custard cups; refrigerate until set. Garnish with additional whipped topping and fruit.