Had this, not too long ago, and made it myself, was enjoyed by all.

Chocolate Mousse

2 squares BAKER'S Semi-Sweet Baking Chocolate ***after I made this, I found Nestle's melted chocolate, that you can buy. Gonna try it the next time I make this.

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided

HONEY MAID Grahams Chocolate Sticks

PLACE chocolate in small microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.

ADD 1/2 cup of the whipped topping; stir until well blended. Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min. Serve as a dip with the graham stick or whatever.

Chocolate chips should get as hard as they were before they were mnelted unless you add something like oil.
That's what I use....and the better qualuty the chips the better the taste.
Oh yes and add a small amount of parrafin to insure they really firm up.
Linda C

I use Ghirardelli semi-sweet blocks from Trader Joe and add a little of paraffin melted in a double boiler. I dip, set the item (biscotti for me) onto Reynolds release foil on trays and slide those into my big freezer for a few minutes. They pop right off and I reuse the foil. If you don't refrigerate or freeze I find the chocolate takes a while to really set up again.

Thanks so much. I have some paraffin too, just didn't know to use it. That mousse sounds yummy too.

I only use the bit of paraffin if I'm packing and shipping my dipped yummies. A common ratio is 6 parts chocolate to 1 part paraffin but I use less. Not everyone approves of the paraffin as it is considered "non-food."

I just use 1 T shortening to 1 bag of chocolate chips. Used this to dip my buckeyes over the weekend.