Easy Chocolate Truffles Aka: Cool Whip Candy
- Reviews 3
Ready In: 2 hrs
Serves: 20
Yields: 40 truffles
Ingredients
- 3 (12 ounce) bags milk chocolate chips (12 oz each, not semi-sweet)
- 1 (16 ounce) container Cool Whip, Thawed (store brands & Lite options don't work)
- 1 (7 1/4ounce) package graham crackers, crushed
Directions
- In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
- Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
- Line a cookie sheet with waxed paper or parchment.
- Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
- Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
- When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
- Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
- When finished, put the cookie sheet back in freezer for an hour or two.
- Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off