I'd like to thank Pioneer Woman for this very elegant yet easy dessert.
Just. Three. Whole. Ingredients. And the mixer stays in the corner gathering dust! Woo-hoo!
Beside being easy, this mousse is also very versatile. It tastes great immediately after whipping up a batch, and can be served immediately if you are in a hurry or impatient. But then of course you will have to rename it Chocolate Almond Mousse. If you have the time, freeze the mousse in the serving dishes you plan to serve them in, or else plan to scoop them out and call 'em Chocolate Almond Frozen Mousse Balls. So you see, it's really up to you.
If you don't have strong brewed coffee lying around, mix 2 tablespoons of cool water with 1/2 teaspoon of instant coffee. You don't really taste the coffee, but it enhances the flavor of the chocolate, so don't omit it.
I made only a couple of microscopic changes in the recipe that follows, but this is still 99.44% pure Pioneer Woman. So there.
Chocolate Almond Frozen Mousse
from The Pioneer Woman
Makes about 4 servings, plus enough leftover for the cook to enjoy
1-8 oz. container frozen whipped topping (lite okay)
2 Tbl. strong brewed coffee, cooled
1-4.25 or so ozs. milk chocolate bar with almonds
Thaw whipped topping on the counter for 10-15 minutes.
Meanwhile, break up the chocolate bar into small segments into a small bowl. Heat at full power in the microwave for 45 seconds.
If the chocolate doesn't look kind of melty like this, then continue to heat for another 15 seconds.
Stir the chocolate around a bit, then add coffee and stir until completely smooth. Because it's milk chocolate, it won't fight you (much). Because the coffee is cool, it will help cool down the heated chocolate, which is very important because hot melty chocolate will break down the whipped topping. Which is not a good thing.
Using a spatula, scoop out the thawed topping into a large mixing bowl.
Plop the melted chocolate on top (or the side) then quickly fold it in completely. The chocolate will try to solidify into a solid block when it hits the topping, but if you work quickly it will instead solidify into microscopic grains of chocolate heaven, which is a good thing.
Spoon the mousse into serving glasses. Or, to neatly fill the glasses, I used the totally optional but totally awesome method of scooping the mousse into a plastic bag, snipping off a corner, then piping the mousse into the glasses. I would have taken pictures of the process, but I was in a hurry to
After admiring your handiwork, place the glasses in the freezer for at least a few hours. The mousse does not freeze rock solid, so serve them straight from the freezer.