Chocolate Cool Whip Truffles
Cool and creamy chocolate truffles made with Cool Whip. Ridiculously simple and oh so tasty!
Ingredients
- 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
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