Chocolate Cool Whip Truffles Recipe (So Easy!)

These chocolate Cool Whip Truffles couldn’t be more simple. You are just a few ingredients away from decadent and creamy bites of heaven!

When I was growing up, my mom used to make these simple truffles all the time. We called them mudballs, and that’s still what my kids call them. Whatever you call them, they are amazingly simple and delicious!

They have a fluffy center that just melts in your mouth. They were a favorite sweet treat of my five siblings and me, and we used to sneak them from the refrigerator. Don’t judge – you’ll want to to the same thing! 😉

For years I made these with regular Hershey bars, but now I prefer to use Symphony bars. I’ve used the plain milk chocolate, but I really love the Almond Toffee Symphony Bars.

Even older kids can have success with this simple recipe. It’s hard to believe that three simple ingredients can make such a delicious treat!

Do I need to refrigerate chocolate truffles?

Most truffles don’t need to be refrigerated, but the Cool Whip in these truffles will melt if they aren’t refrigerated, so they do need to be stored in the refrigerator or they will lose their shape.

How to Make Cool Whip Truffles

1. MELT – Microwave chocolate at 50% power in a large microwave-safe bowl, stirring after 30-second intervals. Chill for about 10 minutes, till cool but not cold.
2. COMBINE – Add the Cool Whip and quickly stir or beat until fluffy. If desired, fold in the almonds.
3. CHILL – Chill the truffle mixture till firm, at least 1 hour. You can place the mixture in the freezer to speed things up.
4. FORM – Use a small cookie scoop to portion the chocolate mixture, then roll into balls.
5. COAT – Roll the truffles in crushed graham crackers, nilla wafer crumbs, or anything you like. (For this photo I used equal parts powdered sugar and cocoa powder.)
6. STORE – Place candy in an airtight container and store in the refrigerator for up to 2-3 weeks.

They are the perfect bite-sized dessert for chocolate lovers!

Ideas for rolling truffles:

• My mom usually used finely crushed vanilla wafers.
• Finely crushed graham cracker crumbs work just as well.
• For festive truffles, roll them in colorful sprinkles or jimmies to match any holiday.
• Love chocolate? Try rolling them in finely crushed Oreos.
• Coconut and toasted coconut are both tasty.
• Finely chopped nuts add a great crunch.
• Roll them in a mixture of equal parts cocoa powder and powdered sugar.

Cool Whip Truffles Variations:

• You can use just about any chocolate you have on hand! I’ve used a semi-sweet chocolate bar, chopped Hershey nuggets, dark chocolate chips, and milk chocolate chips. Just make sure you have a total of about 16 ounces of chocolate.
• Instead of roasted almonds, you can use any chopped nuts, toffee bits, or toasted coconut.
• If you prefer, you can dip the truffles in melted dark chocolate, milk chocolate, or candy coating. They will remind you of a 3 Musketeers Bar, but they taste much better!

MORE EASY CANDY RECIPES:

• Peanut Butter Cornflake Candy
• Chocolate Pecan Caramels
• Saltine Toffee
• Rice Crispy Peanut Butter Balls
• Pecan Turtle Candy
• Pastel Butter Mints
• Brigadeiro Truffles
• Peanut Butter Balls

Chocolate Cool Whip Truffles

Cool and creamy chocolate truffles made with Cool Whip. Ridiculously simple and oh so tasty!

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Prep Time 5 minutes mins

Additional Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Dessert: Candy

Cuisine American

Servings 24 truffles

Calories 156 kcal

Equipment

• Silicone Liner
• Small Cookie Scoop (2 tsp)
• Glass Mixing Bowls with Lids

Ingredients

  

1x2x3x

• 16.25 oz Symphony bars
• 12 oz container of Cool Whip
• ½ cup chopped toasted almonds optional
• ⅔ cup graham cracker crumbs or vanilla wafers, coconut, or finely chopped almonds

Instructions

 

• Melt chocolate at 50% power in a large microwave-safe bowl, stirring after 30-second intervals. Chill for about 10 minutes, till cool but not cold.
• Quickly stir (or beat) in the Cool Whip until the mixture is fluffy. Add almonds if desired. Chill till firm, at least 1 hour. (You can speed the process up by placing the bowl in the freezer instead.)
• Use a melon baller or small cookie scoop to portion the chocolate mixture onto silicone liners or parchment paper.
• Roll into balls and coat with nilla wafer crumbs, crushed Oreos, nuts, or anything you like!

Notes

• You can use any chocolate you like, just as long as you use approximately 16 ounces. I’ve used regular Hershey bars, and even melted chocolate chips.
• If you use the Almond Toffee Symphony bars, you can omit the chopped almonds.
• You can keep the truffles at room temperature for an hour or two, but after that, you need to store them in the refrigerator.

Nutrition

Serving: 1truffleCalories: 156kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.3mgSodium: 29mgPotassium: 96mgFiber: 2gSugar: 14gVitamin A: 11IUCalcium: 25mgIron: 1mg

Keyword chocolate

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Looking for a ridiculously easy, crowd-pleasing candy that can be made ahead of time? These Cool Whip chocolate truffles are going to be your new favorite recipe!