Ingredients

• 8 ounces semisweet Bakers chocolate chopped
• 2 (8-ounce) containers Cool Whip topping
• 1/2 cup of toasted coconut, slivered nuts, or crushed candy
• 1/3 cup malted milk powder
• 1/2 cup Whoppers candies, crushed
• 3 tablespoons amaretto liquor
• 1/2 cup slivered almonds,

Instructions

1. Place chocolate in a large microwaveable bowl. Melt in microwave for 2 minutes, stirring every 30 seconds. Stir chocolate until smooth.
2. Once chocolate cools, add 1 cup of Cool Whip to the chocolate, stirring quickly. Continue folding in the rest of the Cool Whip in 2 batches, until there are no visible streaks.
3. Divide mousse into thirds.
4. Basic Chocolate Mousse: Place one-third of the mousse into a medium-size zip-locking plastic bag, cut off one corner, and pipe mousse onto 6 spoons, about 1 tablespoon per spoon. Top with your favorite toping, such as toasted coconut, slivered nuts, or crushed candy.
5. Place one-third of the mousse into a medium-size zip-locking plastic bag, cut off one corner, and pipe mousse onto 6 spoons, about 1 tablespoon per spoon. Top with your favorite toping, such as toasted coconut, slivered nuts, or crushed candy.
6. For Malted Chocolate Mousse: Fold malted milk powder into one-third of the mousse. Place mixture in a medium-size zip-locking plastic bag. Pipe onto 6 spoons and top with crushed whoppers.
7. Fold malted milk powder into one-third of the mousse. Place mixture in a medium-size zip-locking plastic bag. Pipe onto 6 spoons and top with crushed whoppers.
8. For Chocolate Amaretto Mousse: Fold Amaretto into one-third of the mousse. Place mixture in a medium-size zip-locking plastic bag. Pipe onto 6 spoons and top with toasted almond slivers.
9. Fold Amaretto into one-third of the mousse. Place mixture in a medium-size zip-locking plastic bag. Pipe onto 6 spoons and top with toasted almond slivers.