Just in a baking/creating mood in the kitchen. Last night I was CRAVING fro-yo, gelato, or cake. I don’t know why, I just was. I think it was just to cheer me up since it’s busy at work and the hubs is busy with school until Thanksgiving. Plus it gets dark sooo early now that I can’t walk anywhere (I really don’t walk outside by myself when it’s dark. You can never be too safe.). Today I decided I was going to make some cinnamon rolls, which turned into sweet chocolate rolls, which turned into pumpkin rolls, which turned into pumpkin cinnamon chocolate rolls. That just sounds orgasmic doesn’t it? Fall food + cinnamon rolls + chocolate. LOVE LOVE LOVE! While the dough is rising, I wanted something to snack on. I remembered I had Cool Whip in the freezer (I used it to mix in with yogurt and put them in popsicle molds for a frozen treat). I took it out and let it sit on the counter to soften. I remembered a recipe I saw on Pioneer Woman and new I would have to it since it was REALLY easy but with my twists of course.
Almond Rocca Chocolate Mousse
adapted by recipe from PioneerWomanCooks (modification by me in red)
1 package Cool Whip
1 whole Skor or Heath Bar (if you don’t have any of these use 1/2 Hershey Bar, either dark or milk [I used dark] and 1/2 toffee)
Chopped Almonds (I feel if you go with this method you get more almonds/crunch)
Melt Hershey bar and toffee or Skor or Heath Bar in the microwave for 30 to 45 seconds. Allow to cool for a couple of minutes, then stir into Cool Whip mixture, along with almonds. Since the Cool Whip is cold, it will solidify the candy bar in tiny particles.
Serve soft or refreeze and serve as an ice-cream type treat.
OH SO YUMMY! Tasted like a frozen almond rocca or toffette (which is Sees Candies’ version). HEAVEN!