frozen mocha almond mousse

If you're like me, and could sit and eat a whole tub of Cool Whip if you didn't start to feel guilty halfway through, then this dessert is for you. And you really gotta love coffee. This recipe has made such an impact on me and the boyfriend's life recently, that it's become a regular side to our after-dinner coffee. It's the simplest thing ever to make, and pretty darn cheap too, but the impact is huge. A simple mixture of Cool Whip, coffee and a melted Hershey's Almond bar are all you need. This is meant to be eaten as a mousse, which is light and whipped and airy, but we love it best if you re-freeze it and eat it like ice cream. Mmmmm is it ever good. If I wasn't a gastrological mess right now, I'd go out and make some. But it'll just have to wait about a week.

Frozen Mocha Almond Mousse

1 large tub Cool Whip

1 or 2 Hershey's Almond chocolate bars, large or small

2 tbsp strongly brewed coffee, cooled

 

First, you have to make sure your tub of Cool Whip is thawed. While the thawing is taking place, melt the chocolate bars on a microwavable plate, for about 45 seconds. Stir to make sure its melted completely. Let this sit and cool while your waiting for the Cool Whip to thaw. It can't be hot when you add it, or the magic won't happen. Once you're ready, stir in the 2 tablespoons of cooled coffee into the Cool Whip. Then, all at once, add all of the chocolate to the tub, and quickly stir. The chocolate will start to solidify into little hunks and chunks of chocolate and almond goodness. Mix completely, and serve as a mousse if you'd like. Or, you can pop the lid back on the tub and freeze the mix until its solid. The result of this is that you get a light, airy, cool ice cream-like consistency. Keeps for up to 2 weeks.