1. Place chocolate in a 4-quart glass bowl.
2. Touch Wolf microwave oven at High for 2 minutes, stirring every 30 seconds.
3. Stir chocolate until smooth.
4. After chocolate cools, quickly stir in 1 cup topping.
5. Continue folding in remaining topping in 2 batches, until well blended.
6. Divide mousse into thirds.

Basic Chocolate Mousse

1. 1/2 cup toasted coconut, slivered nuts or crushed candy
2. Place one-third of the mousse mixture in 1 quart resealable plastic bag.
3. Cut off one corner and pipe 1 tablespoon mousse portions onto desired number of spoons or spoon 1/2 cup servings into small dishes.
4. Top with coconut, nuts or candy.
5. Serve immediately.
6. Cover and refrigerate leftovers in Sub-Zero refrigerator.
7. Makes 3 dozen spoons or 6 (1/2 cup) servings.

Malted Chocolate Mousse

1. 1/3 cup malted milk powder.
2. 1/2 cup chocolate malted candies, crushed.
3. Place one-third mousse in 2-quart mixing bowl.
4. Fold in malted milk powder.
5. Place mixture in 1 quart resealable plastic bag.
6. Cut off one corner and pipe 1 tablespoon mousse portions onto desired number of spoons or spoon 1/2 cup servings into small dishes.
7. Top with candies.
8. Serve immediately.
9. Cover and refrigerate leftovers in Sub-Zero refrigerator.
10. Makes 3 dozen spoons or 6 (1/2 cup) servings.

Chocolate-Amaretto Mousse

1. 3 tablespoons amaretto liqueur.
2. 1/2 cup toasted slivered almonds.
3. Place one-third mousse in 2-quart mixing bowl.
4. Fold in liqueur.
5. Place mixture in 1 quart resealable plastic bag.
6. Cut off one corner and pipe 1 tablespoon mousse portions onto desired number of spoons or spoon 1/2 cup servings into small dishes.
7. Top with almonds.
8. Serve immediately.
9. Cover and refrigerate leftovers in Sub-Zero refrigerator.