1. Lightly oil 5- or 6- cup mold; set aside. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; set aside. Refrigerate drained berries.
2. Stir together sugar, small chocolate chips and 1/2 cup milk in medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved.
3. Remove from heat; stir in remaining milk and vanilla. Pour into large bowl; refrigerate, stirring ocasionally, until mixture mounds when dropped from spoon.
4. Beat whipping cream until stiff; fold into chocolate mixture. Pour into
prepared mold; refrigerate until firm. Unmold; garnish with STRAWBERRY CREAM and fresh strawberries, if desired. Makes 10 (1/2 cup) servings.
STRAWBERRY CREAM: Mash or puree reserved strawberries from Bavarian cream recipe to equal 1/2 cup. Beat 1cup (1/2 pt.) cold whipping cream amd 1 teaspoon vanilla extract until stiff. Fold in strawberry puree and 2 to 3 drops red food color. About 2 cups topping.