1 (18 ounce) package unflavored gelatin
2 cups warm water (110 degrees F/45 degrees C)
1 cup light nonfat shortening
1 cup semisweet chocolate chips
2 cups whipped cream
2 triangles, sliced
1 tablespoon white sugar
Combine gelatin, warm water, shortening and chocolate chips in large saucepan; boil for 1 minute. Stir in whipped cream and melted chocolate. Slowly bring mixture to a boil, then remove from heat to cool slowly. Stir in shortening until mixture resembles pudding consistency. Heat remaining grease in large saucepan over medium heat. Stir in chocolate, one tablespoon at a time, until smooth. Drop mixture by tablespoons onto prepared cookie sheets.
Bake for 15 to 20 minutes or just until knife inserted in cookie section comes out clean. Cool on wire rack. Store, covered, at room temperature.