"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
How to Make It
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.
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.
Had no problem getting the gelatin to set. My problem was with the ingredient of "4 cups of lite whipped topping". These things come in 8 ounce tubs and it seemed silly to have to scoop out 4-one cup measures, then scoop from the measuring cup into the bowl. Just make the recipe reflect the number(s) of tubs to use. Overall the taste was pretty good! Very easy to make.
Please note that the directions have been changed to reflect a 3 hour or more time for the gelatin mixture to set. I notified them and they retested it. This is a really good recipe and I make it often. It is definitely worth making and good enough for company. I made it exactly as written.
The directions for this recipe need improvement. I let the initial mixture sit for 45 minutes in the refrigerator and it still didn't set. Cover for at least 2 hours? Should it be in the freezer, refrigerator or on my counter? Hopefully it turns out okay.
This was my first foray into using gelatin for a dessert and needless to say I was not impressed. I truly feel the instructions are lacking in this recipe. I had questions on what some of the results should look like, as well as some uncertainty on when/how much to stir. I believe this recipe could be amazing with a few overhauls. I want more thorough directions, including how to toast coconut/pecans as well as what the recipe should look like at each step. Also it would be nice to provide tips if something were to go wrong. If my end result had a ton of chocolate grains instead of perfect blending, what did I miss? Did I get it too hot? not hot enough? did I not cook the gelatin long enough?
I also had trouble getting this recipe to set after adding the powder gelatin. I suspect I should've given it more time. However, even thought it didn't set, I moved on with the whipped topping. The result was a mousse that was spotted with chocolate instead of all brown, but it was still super tasty. I served it to a dinner group and everyone ate every bite (and raved). In addition to the coconut and nuts, I added RediWhip to the top and sliced strawberries. I'll make again and see if I can get it to set.
Made this for Christmas dinner. It was easy to make and yet special enough for the occasion. Can leave off the coconut and pecans if people don't like them and it's still delicious. Will definitely make again.
I made this and could not get it to set. The reviews do not indicate anybody had problems. When the recipe calls for 2 tsps of unflavored geliton should I have made it first than added the 2 tsps? I just added the powder. Not sure what went wrong with this recipe....any help is appreciated as I would like to try this again.