This is the best bestest easiest Mousse I have ever made. Try it if you please. One change we like to do is rather than use the chocolate bar, we prefer Nutella!!!
Chocolate Almond Frozen Mousse
■1 package Cool Whip
■2 Tablespoons Strong Brewed Coffee, Completely Cooled
■1 whole Hershey Bar With Almonds
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.