Easy Chocolate Mousse, Three Ways

Preparation 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. 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. 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. 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. Excerpted from the book Katie Brown Celebrates: Simple and Spectacular Parties All Year Round. © 2008 by Katie Brown. Reprinted with permission of Little, Brown and Company, NY. All rights reserved.

Preparation 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. 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. 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. 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. Excerpted from the book Katie Brown Celebrates: Simple and Spectacular Parties All Year Round. © 2008 by Katie Brown. Reprinted with permission of Little, Brown and Company, NY. All rights reserved.