Preparation:
Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler.
Place the chocolate chips in the top of the double boiler. Set the top into the bottom part
and melt over low heat. Once the chocolate begins to melt, stir constantly until it is
fully melted. Remove from the heat and set aside to cool for about 5 minutes. To
prepare gnats, spear raisins on each tine of a fork. Dip the fork into the melted
chocolate, and then arrange the raisins on a cookie sheet lined with waxed paper.
Repeat until all of the raisins are chocolate covered. Stick 2 pieces of shredded coconut
antennae onto each raisin and freeze for 20 to 30 minutes. Prepare the gelatin according
to the directions on the package. Pour into individual dessert bowls and set in the
freezer for 20 minutes, or until the gelatin begins to harden. Remove the gelatin when
it is partially set and arrange the gnats on top. Refrigerate until the gelatin sets
completely. |
