Chocolate Chiffon Dessert
Mix gelatin, 1/4 cup of sugar, salt and cocoa in double boiler. Beat egg
yolks and milk together. Add to gelatin. Cook over boiling water,
stirring until gelatin is dissolved, about 5 minutes. Remove from heat
and add vanilla. Chill to unbeaten egg white consistency. Beat egg
whites until stiff; beat in remaining 1/4 cup sugar. Fold gelatin
mixture into egg whites. Turn into 6 custard cups.