2 tablespoons of either coconut oil or unsalted butter, softened

1 standard tub (8 ounces) of thawed frozen whipped topping

12 ounces of semi-sweet chocolate morsels, or milk chocolate as a milder alternative

Instructions

Line an 8-by-8-inch square pan with either foil or parchment paper, allowing overhang for easier removal. Apply a light coat of cooking spray if necessary to prevent sticking.

Place the chocolate morsels along with the coconut oil or butter into a microwave-safe mixing bowl. Heat in short intervals of 20 to 30 seconds, stirring thoroughly between each burst, until fully melted and the mixture appears smooth and velvety. Allow it to rest briefly to reduce excess heat.

Add the fully thawed whipped topping into the slightly cooled melted chocolate. Using a silicone spatula, fold the two together gently until the blend becomes uniform and takes on a mousse-like texture.

Transfer the chocolate-whipped mixture into the prepared baking dish. Spread it out evenly, smoothing the surface with the back of a spoon or offset spatula.

Place the pan in the freezer and chill for 1 to 2 hours, or until the mixture is firm and set throughout.

Using the parchment or foil overhang, lift the solid block from the pan. Slice into bite-sized squares or rectangles. Return any uneaten pieces to the freezer for storage, as they become soft when left at room temperature.