German Chocolate Mousse
Serves: 8 servings
 
Ingredients
  • 1⅓ cups 1% low fat milk
  • 2 teaspoons unflavored gelatin (can be found near the jello or baking isle)
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate chips)
  • 4 cups (a little less than one container) frozen light whipped topping, thawed
  • ¼ cup flaked sweetened coconut, toasted
  • ¼ cup chopped pecans, toasted
  • DIRECTIONS:
  • Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180 degrees or until tiny bubbles form around edge (do not boil).
  • Remove from heat, add chocolate and stir; cover pan and let sit for 5 minutes. Stir again until all chocolate is melted.
  • Pour chocolate mixture into a medium bowl; cover and chill 30 minutes or until set.
  • Gently fold in whipped topping and spoon about ⅔ cup mousse into 8 individual serving bowls. Cover and chill 2 hours or until set.
  • Top each portion with 1½ teaspoons coconut and 1½ teaspoons pecans.
Instructions
Notes
To make toasted coconut just spread some coconut on a cookie sheet and bake at 350 for 5 to 10 minutes or until golden brown. Stir often (i.e. every minute)- it can burn quickly! Same process for the pecans. Another option is to toast them in a skillet over medium heat, stirring frequently until coconut is mostly golden browned. Same for pecans.

Recipe from Cooking Light, December 2009
Recipe by Nutritious Eats at https://www.nutritiouseats.com/german-chocolate-mousse-valentines-cookies/