Update: Improvements on the Mississippi Mud Pie

I feel it's necessary to post a picture of the improvements on this pie since it looks so pretty.  The only real changes were the tip I used to put the whipped cream on (size 21 instead of 18) and the type of chocolate I used for the swirls (a Milka bar).

The larger tip made it easier to keep the texture without taking forever.  The Milka bar worked wonderfully!  It didn't get as soft as the Hershey bar and because the individual pieces weren't as defined, it didn't break apart until the very end.  The chocolate also seemed to hold together better to make ribbons instead of short pieces of tight swirls.