1 teaspoon unflavored gelatin
1/2 cup milk
1/4 cup (1/2 8-oz. bag) Hershey's Sugar Free Chunks
1/4 cup Splenda granulated sugar
2 teaspoons vanilla extract
1 cup cold whipping cream
Sprinkle gelatin over milk in a small saucepan; let stand several minutes to soften. Cook over medium heat, stirring constantly, until mixture just begins to boil.
Remove from heat; immediately add chocolate chunks, stirring until melted. Stir in Splenda granulated sugar and vanilla; blending until smooth. Pour into medium bowl; cool to room temperature.
Beat whipping cream until stiff; gently fold into chocolate mixture just until combined. Spoon into individual serving dishes. Cover; refrigerate several hours or until firm. Granish as desired.
NOT: Recipe can be doubled.