7.01.2010

Chocolate Mousse Balls

1 (12 oz.) frozen whipped topping
3 (7 oz.) Hershey's giant milk chocolate bars
2 cups vanilla wafers, crushed

1. In microwave, heat broken pieces of chocolate 25 seconds at a time. Stir between each interval. Do not over heat. (Chocolate is unforgiving when burned--kind of like women.)
2. Let frozen whipped topping sit at room temperature for 20 minutes then add melted chocolate. If cool whip is too cold when you add warm chocolate, then it will clump. No worries. Just add clumped mixture to microwave and heat for 15 second intervals, stirring between each until mixture is light brown and looks like chocolate mousse.
3. Using a large spoon, scoop golf size balls of mousse mixture and coat with crushed vanilla crumbs. Place on cookie sheet lined with tin foil. Freeze or refrigerate until set about 1 hour. Keep in refrigerator to store.

These are my kids and nephew's favorite treat.They request these for each family gathering--no matter the season. They are a  bite-size cool mousse treat.

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