cup HERSHEY'®S Cocoa or HERSHEY'®S SPECIAL DARK® Cocoa
2-1/2
teaspoons vanilla extract, divided
1
envelope (1.3 ounces) dry whipped topping mix
1. Measure lengths of foil to fit around 6 small soufflé dishes (about 4 ounces each); fold in thirds lengthwise. Tape securely to outsides of dishes to form collars, allowing collars to extend 1 inch above rims of dishes. Lightly oil insides of foil.*
2. Sprinkle gelatin over water in small microwave-safe bowl; let stand 2 minutes to soften. Microwave at HIGH (100%) 40 seconds; stir thoroughly. Stir in margarine until melted; let stand 2 minutes or until gelatin is completely dissolved.
3. Stir together 1 cup milk, sugar, cocoa and 2 teaspoons vanilla in small bowl. Beat on low speed of mixer while gradually pouring in gelatin mixture. Beat until well blended.
4. Prepare topping mix as directed on package, using remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla; carefully fold into chocolate mixture until well blended. Spoon into prepared soufflé dishes, filling 1/2 inch from tops of collars. Cover; refrigerate until firm, about 3 hours. Carefully remove foil. Garnish as desired.
*Six (6-ounce) custard cups may be used in place of soufflé dishes; omit foil collars.
Luscious Cold Chocolate Soufflés
