Dessert: German Chocolate Mousse

Recipe by SaBrina Bone I felt compelled to make a chocolate dessert option, too. It's a twist on a family favorite, like having German chocolate cake, but in a more decadent, satisfying, and rich form. Reserve some whole pecan halves for a pretty garnish

Ingredients

1 1/3 cups 1% low-fat milk
2 teaspoons unflavored gelatin
1 teaspoon vanilla extract
8 ounces dark chocolate chips
4 cups frozen light whipped topping, thawed
1/4 cup flaked sweetened coconut, toasted
1/4 cup chopped pecans, toasted

Instructions

Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180 ° or until tiny bubbles form around edge (do not boil). Remove from heat, and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts.
Pour chocolate mixture into a medium bowl; cover and chill 30 minutes or until set. Gently fold in whipped topping. Spoon about 2/3 cup mousse into each of 8 dessert bowls. Cover at least 2 hours or until set. Top each serving with 1 1/2 teaspoons coconut and 1 1/2 teaspoons pecans.

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