Thursday, August 9, 2012

Chocolate Almond Mousse

Mousse.....  What a wonderful creation.  And....  Hey!!!  Ever added nuts to an EXTREMELY rich chocolate cream mixture thingy?
Then you haven't lived.
Aaaannny who, do a favor and treat yourself to an easy treat, won't ya?


  • 1 package Cool Whip  (I just whipped fresh heavy cream)
  • 2 Tablespoons Strong Brewed Coffee, Completely Cooled  (I used a little more.)
  • 1 whole Hershey Bar With Almonds  (I used a mixture of oil, cocoa, sugar and milk heated up.)


Allow Cool Whip to thaw on the counter for ten to fifteen minutes.
Gently stir in cool coffee until combined.
Melt Hershey bar in the microwave for 30 to 45 seconds. Allow to cool for a couple of minutes, then stir into Cool Whip mixture. Since the Cool Whip is cold, it will solidify the candy bar in tiny particles.
Serve soft or refreeze and serve as an ice-cream type treat.


No comments: