Chocolate Chip Chocolate Clouds

Estimated Times:Preparation - 15 min Cooking - 12 min Yields - 12 servings

12 pieces NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1/4 cup milk
1 container (8 oz.) non-dairy whipped topping, thawed, divided
1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F. Place 12 2 1/2-inch foil bake cups on baking sheet with sides. Place 1 piece of cookie dough in each cup.

BAKE for 12 to 14 minutes or until just baked and light golden brown. Remove cups to wire rack to cool completely.

PLACE 1 1/2 cups morsels and milk in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature, about 20 minutes.

RESERVE 1/2 cup whipped topping; refrigerate. Combine remaining whipped topping and vanilla extract in medium bowl. Gently fold half of the whipped topping mixture into chocolate mixture. Add remaining whipped topping mixture; mix lightly. Spoon over cookie bases in muffin cups. Refrigerate for 1 hour.

FOR GARNISH AND TO SERVE: LINE baking sheet with wax paper.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 squiggly designs about 2- to 3-inches square onto prepared baking sheet. Refrigerate until chocolate is firm, 5 to 10 minutes. TOP each mousse cup with a small dollop of reserved whipped topping. With tip of knife, gently remove drizzles from wax paper and insert, standing up into dollops. Serve immediately.

*I made my own chocolate chip cookie dough and I used milk chocolate chips.

I also put in the fridge to harden up the mousse.

Check out Nestle's Very Best Baking for more details.