Chocolate Toffee Almond Mousse
  • Servings: 6
  • Preparation Time: 10
  • 1 tub Cool Whip (regular or lite)
  • 2 T. strongly brewed coffee or espresso, cooled
  • 2 Hershey Symphony bars
  • 1/4 c. semi-sweet chocolate chips or dark chocolate chips
  1. Melt Symphony bars and chocolate chips in the microwave in 30 second increments until completely melted. Set aside and let cool for 10 - 15 minutes.
  2. In a separate bowl, gently fold together Cool Whip and cooled coffee. Combine with melted chocolate.
  3. Scoop into small serving dishes and serve soft or frozen.