Step 1

Sprinkle gelatine over 1/2 cup half-and-half in small bowl; let stand 5 min. or until gelatine is softened. Meanwhile, cook chocolate, sugar, vanilla and remaining half-and-half in saucepan on medium heat 5 to 7 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.

Step 2

Add gelatine mixture to chocolate mixture; mix well. Cook on low heat 1 to 2 min. or until gelatine is completely dissolved, stirring frequently. (Do not let mixture come to boil.) Pour into 5 (6-oz.) custard cups sprayed with cooking spray.

Step 3

Refrigerate 2 hours or until firm.

Step 4

Blend 3/4 cup berries in blender until smooth. Strain through fine mesh strainer to remove the seeds. Drizzle over desserts just before serving. Top with remaining fresh berries.