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Super Duper Easy Chocolate Mousse
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Description
I was first introduced to this dessert at a rehearsal supper for two dear friends of mine. I snagged the recipe from the mother of the groom, and it’s one of my most requested recipes. My husband calls it poison, in hopes of scaring others away, thus having more for himself.
Ingredients
- 1-½ package Graham Crackers (crushed)
- ½ sticks Margarine, Melted
- ¼ cups Sugar
- 12 ounces, weight Hershey's Chocolate Bars
- 40 ounces, weight Cool Whip
Preparation
Mix together graham cracker crumbs, margarine and sugar. Press into the bottom of a 9×13-inch pan. Bake at 325F for 5 minutes. Allow to cool.
Melt chocolate bars in a large bowl (about 3 minutes in the microwave, but check often so it doesn’t burn!). Let cool (the bottom of the bowl will no longer be warm), usually about 30-45 minutes.
Add Cool Whip to chocolate bars and mix well. Pour into crust and refrigerate. You can add chocolate shavings to the top if you like! I’ve also tried this with the Heath chips (English toffee), and it’s awesome that way as well!
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