Pioneer Woman Chocolate Almond Frozen Mousse

Pioneer Woman chocolate almond frozen mousse is an easy no-bake dessert made with Cool Whip, a Hershey bar with almonds and cold coffee, ready in 15 minutes. It's a simple make-ahead dessert for summer parties, holiday dinners or date night, and it's a three-ingredient freezer treat.

Let the melted Hershey bar cool for a couple of minutes before you stir it into the Cool Whip. Stir it in while it's hot and the whipped topping melts, so you lose the tiny chocolate-almond flecks that make this dessert special.

The cold Cool Whip hardens the melted chocolate back into tiny particles, so the chocolate spreads evenly instead of sitting in big chunks. A little cooled coffee deepens the chocolate flavor without making the mousse taste like coffee.

Pioneer Woman Chocolate Almond Frozen Mousse

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

minute

Calories

130

kcal

Soft, fluffy and flecked with tiny bits of chocolate and almond, this mousse tastes rich with only three ingredients. Serve it soft like a mousse, or refreeze it for a scoopable, ice cream style treat.

Ingredients

• 1 package Cool Whip
  

• 2 tbsp. Strong Brewed Coffee, Completely Cooled
  

• 1 whole Hershey Bar With Almonds
  

Directions

• Thaw the Cool Whip: Set 1 package Cool Whip on the counter for ten to fifteen minutes. It should be slightly soft so it stirs easily without losing its fluff.
• Add the coffee: Gently stir 2 tablespoons completely cooled strong brewed coffee into the Cool Whip. Keep stirring until it's fully combined and no streaks remain.
• Melt the chocolate: Unwrap 1 Hershey bar with almonds and place it on a microwave-safe plate. Melt it for 30 to 45 seconds, then stir until it's smooth.
• Cool the chocolate: Let the melted chocolate sit for a couple of minutes. That way it won't melt the Cool Whip when it goes in.
• Fold in the chocolate: Stir the cooled chocolate into the Cool Whip mixture. Since the Cool Whip is cold, the chocolate hardens into tiny particles as you stir.
• Serve or freeze: Serve the mousse soft right away, or refreeze it for an ice cream style treat. A little goes a long way because it's rich.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Sweese 8-ounce porcelain ramekins, set of 6. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without the coffee?

Yes, you can leave the coffee out, and the mousse will still taste like chocolate and almonds. The coffee just deepens the chocolate flavor, so cooled milk or even water works if you'd rather skip it.

How long does the frozen mousse keep?

Store it in an airtight container in the freezer, where it stays good for a few weeks. If it freezes very hard, let it sit on the counter for 10 minutes before scooping.

Can I make this ahead of time?

It's a great make-ahead dessert, since it takes only 15 minutes and holds well in the fridge or freezer. Just spoon it into serving glasses so it's ready to go when guests arrive.

Can I use homemade whipped cream instead of Cool Whip?

You can, but the texture will change. The chocolate flecks form because the Cool Whip is cold and stable. So whip your cream to stiff peaks and chill it well before stirring in the melted chocolate.

What's the most common mistake with this mousse?

Stirring in the chocolate while it's still hot is the biggest one, because it melts the Cool Whip and leaves you with a runny mousse. Give the chocolate a couple of minutes to cool first.