Mocha Almond Mousse

By shawnanewton

From the kitchen of Diane Buchholz

Ingredients

• 1 pkg. (4 oz.) Bakers German sweet chocolate
• 1/4 c. water
• 1 Tbsp. instant coffee
• 3 c. Cool Whip
• 1/4 c. chopped toasted almonds (optional)

Preparation

Step 1

Heat chocolate, water, coffee over very low heat. Stir constantly until melted and smooth. Cool 15 mins. Blend into topping. Add almonds. Sppon in 2-3 c. dish fitted with paper collar or 6 indiv. souffle' cups. Chill or freeze 4 hrs. Garnish with swirl of Cool Whip.