Thursday, July 8, 2010

German Chocolate Mousse

This is a dream come true for chocoholics! Jessica and I loved it!
 It comes from "Cooking Light" mag. It was worth every bit of seven points!

German Chocolate Mousse: serves 8 ( 7 points +)

  • 1-1/3 c. skim milk
  • 2 tsp. unflavored gelatin
  • 1 tsp. vanilla
  • 8 oz. dark chocolate chips
  • 4 c. Cool Whip Free
  • 1/4 c. flasked sweet coconut, toasted
  • 1/4 c. chopped pecans toasted

Combine the first 3 ingredients in a heavy saucepan; let stand for 2 minutes. Cook over medium heat until tiny bubbles form around the edge ( do not boil). Remove from heat and add the chocolate; cover and let stand 5 minutes. Stir until chocolate melts.
Pour chocolate mixture into a large bowl. Cover and chill 30 minutes or until set. Gently fold in Cool Whip. Spoon about 2/3 c. into each serving dish. Cover and chill 2 hours or until set. Top each serving with 1-1/2 tsp. pecans and coconut. It is very important to toast the coconut and pecans... that really makes this dish awesome!

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