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Cloud of Chocolate

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1 envelope unflavored gelatin
2 squares unsweetened chocolate (melted)
cup powdered sugar
1 cup milk (heated)
cup sugar
teaspoon salt
1 teaspoon vanilla
2 cup heavy cream (whipped)
cup pecans (finely chopped)
cup flaked coconut


Soften gelatin in cup cold water. Combine chocolate and powdered 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 quart serving bowl. Chill for 2 to 3 hours. Garnish with whipped topping and chopped pecans.

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