Silky Cocoa Creme

Directions

In small bowl, sprinkle gelatin over water; let stand 2 minutes to soften.

In medium saucepan, stir together sugar and cocoa; stir in milk.

Cook over medium heat, stirring constantly, until mixture is very hot.

Add gelatin mixture; stirring until gelatin is completely dissolved; pour mixture into medium bowl.

Refrigerate until mixture is slightly cold (do not allow to gel).

In blender or food processor bowl, blend ricotta cheese and vanilla until smooth; stir into whipped topping.

Gradually fold into cocoa mixture; immediately pour into 2-cup mold.

Refrigerate until firm, about 2 to 3 hours.

Unmold onto serving plate.

Serve with strawberries, if desired.