2 tsp gelatin (1 envelope)
1/2 cup Splenda
1/8 tsp salt
1/3 cup cocoa powder
3 eggs -- separated
1 1/2 cups half and half
1 tsp vanilla extract

Mix gelatin, 1/4 cup of Splenda, salt and cocoa in double boiler.

Beat egg yolks and half and half 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 Splenda.

Fold gelatin mixture into egg whites.

Turn into 6 custard cups.