Chocolate Almond Mousse Balls

3 Large Size Hershey Almond Bars
1 Large Cool Whip
1 C. Almonds
Gram Cracker Crumbs (2 Packages)

Directions:
1- Let the cool whip thaw a bit.
2- Roast almonds at 375 degrees for about 10 min. Put them in a food processor until they are the consistency you like.
3- Melt one by one the chocolate bars in the microwave, stirring every 40 seconds or so.
4- Combine the cool whip, stir till well combined.
5- Add Almonds (I save some to add to the graham cracker crumbs)
6- After almonds are stirred in, refrigerate for an hour. Once the mixture has thickened, spoon tablespoon size balls into the crumbs/almonds. Make sure they are covered, roll into ball.
7- Refrigerate for at least one more hour.