- 1 1/3 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
- 1/4 cup flaked sweetened coconut toasted
- 1/4 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 2/3 cup mousse into 8 individual serving bowls. Cover and chill 2 hours or until set.
- Top each portion with 1 1/2 teaspoons coconut and 1 1/2 teaspoons pecans.
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