Ingredients:
8 ounces semisweet chocolate chips
9 ounces raisins
1 small package shredded coconut
6 ounces lime gelatin powder
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.
