ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

German Chocolate Mousse

Photo: Randy Mayor; Styling: Cindy Barr
Yield 8 servings
"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


  • 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

Nutrition Information

  • calories 269
  • fat 16.3 g
  • satfat 10.8 g
  • monofat 4.3 g
  • polyfat 1.1 g
  • protein 3.2 g
  • carbohydrate 32.7 g
  • fiber 2.5 g
  • cholesterol 2 mg
  • iron 1.5 mg
  • sodium 38 mg
  • calcium 53 mg

How to Make It

  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.