German Chocolate Mousse

I've been so excited to try out this recipe. It's been sitting in my recipe file for just the right time... Valentine's Day dessert. Aubrey and I decided to stay in for Valentine's dinner. Since he has mastered his grilling skills, he grilled some steaks. I made the side items and dessert. The mousse was amazing! The sweetness was not overpowering.... it was just right. The toasted coconut and pecans tied the whole dessert together to resemble the yummy German Chocolate cake.

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 (about 2 containers)
1/4 cup flaked sweetened coconut, toasted
1/4 cup chopped pecans, toasted

Directions:
Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180-degrees 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 and chill 2 hours or until set. Top each serving with 1 1/2 teaspoons coconut and 1 1/2 teaspoons pecans.
Yield: 8 servings (I halved this recipe to make 4 servings)

Nutritional Info (per serving): 269 calories; 16.3g fat; 3.2g protein; 32.7g carbs; 2.5g fiber; 2mg cholesterol; 1.5mg iron; 38mg sodium; 53mg calcium

Source: Cooking Light