1. Meanwhile, in a small saucepan, bring nondairy whipped topping and remaining 1/4 cup sugar to a boil. Stir until sugar dissolves. Add chocolate, lower heat, and stir until chocolate has melted and mixture is smooth.
2. In a small bowl, sprinkle remaining two teaspoons Kolatin (one packet) over 1/4 cup cold water and let stand for one minute. Pour in chocolate mixture and stir until Kolatin dissolves. Spoon the mixture over the set berry purée and refrigerate until fully set, about three hours.
3. If using paper cups, invert onto plates before serving. Garnish with pomegranate seeds, whipped cream or more berries.