German Chocolate Mousse

"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." –SaBrina Bone, Test Kitchen Professional

Yield: 8 servings

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

Preparation

1. 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.

2. 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.

I made this last night, and I was surprised how short and easy this recipe is. I made it for my family and they all said it was delicious. For me, it was not chocolaty enough, but that is just me, the chocoholic. However, in the recipe it says to put in 4 cups of the dessert topping, at first when I put it in with the chocolate, I thought that I might of put in too much. I think that it would not hurt if you did not want to put in all of the 4 cups. Even with my family it was too much. If you are making it for yourself, I recommend halving the recipe or something. Compared to my other chocolate mousse' that I have made, I thought this one was very very fluffy and light. I just depends on the recipe you have and your preference. I personally, like my mousse a little bit heavier and chocolaty. Overall, I totally recommend this recipe.