German Chocolate Mousse

Ingredients

• 8 ounces chocolate chips dark
• 2 teaspoons gelatin powder unflavored
• 1.3 cups milk 1% low-fat
• 0.3 cup pecans toasted chopped
• 0.3 cup coconut or sweetened flaked toasted
• 1 teaspoon vanilla extract 
• 4 cups non-dairy whipped topping light frozen thawed

Equipment

• bowl
• sauce pan

Directions

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).
2. Remove from heat, and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts.
3. 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.