German Chocolate Mousse

Photo: Randy Mayor; Styling: Cindy Barr

"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
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 16.3g
  • Saturated fat: 10.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.2g
  • Carbohydrate: 32.7g
  • Fiber: 2.5g
  • Cholesterol: 2mg
  • Iron: 1.5mg
  • Sodium: 38mg
  • Calcium: 53mg

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. 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. 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.
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