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Cloud of Chocolate


  • 1 envelope unflavored gelatin
  • 2 squares unsweetened chocolate, melted
  • 1/2 cup confectioners' sugar
  • 1 cup milk, heated
  • Ad
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 cups heavy cream, whipped
  • 1/2 cup finely chopped pecans
  • 1/2 cup flaked coconut


Soften gelatin in 1/4 cup cold water. Combine chocolate and confectioners' sugar in saucepan. Stir in milk gradually. Heat to boiling point over low heat, stirring constantly. Do not boil. Remove from heat. Add gelatin, stirring until dissolved. Stir in sugar, salt and vanilla. Chill until thick. Beat until light and fluffy. Fold in remaining ingredients. Pour into 2 qt. serving bowl. Chill for 2-23 hours. Garnish with whipped cream and chopped pecans.

By Robin from Washington, IA


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