This beautiful, layered trifle is sure to impress with its combination of creamy mousse, fresh fruit and HERSHEY’S CHIPITS chocolate chips.
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).
Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended.
To assemble trifle: place one layer of ladyfingers in the bottom of 2-quart (2 L) straight-sided soufflé dish or trifle bowl. Sprinkle with 2 tablespoons (30 mL) rum, if desired. Spoon out whipped cream, chocolate chips, chocolate cream, fruit, repeat all 4 layers or the layers you like. Refrigerate about 2 hours.
Just before serving top with whipped cream, and sprinkle with last 1/3 cup (75 mL) of chocolate chips.