INGREDIENTS:
- 1 9-inch chocolate graham cracker crust
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 1/4 cup boiling water
- 1 cup sugar
- 1/2 cup Dutch processed cocoa
- 2 cups (plus) whipping cream
- 2 teaspoons vanilla
- chocolate shavings, optional
PREPARATION:
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir for 2 minutes until gelatin is completely dissolved and mixture is clear. Cool slightly.
Mix sugar and cocoa in small bowl; set aside. Put whipping cream and vanilla in stand mixer bowl or regular bowl. Beat on medium speed, while gradually adding sugar mixture. Scrape bottom of bowl often. Beat until still. Add gelatin mixture; beat until well combined.
Carefully spoon into crust. Refrigerate about 3 hours. Prior to serving extra whipped cream and chocolate shavings. Store covered in refrigerator. 6 to 8 servings.
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