3-Ingredient Christmas Cool Whip Candy Balls
Creamy, mousse-like chocolate centers coated in a crisp dark chocolate shell. A simple no-bake treat with a rich, fudgy texture.
Ingredients
For the center
- 1 container Cool Whip 8 oz, thawed
- 2 cups milk or semi-sweet chocolate chips 12 oz / 340 g
For the shell
- 2 cups dark chocolate chips or melting wafers 340 g
Optional for decorating
- Sprinkles or crushed nuts
Instructions
- Line a baking sheet with parchment paper.
- Put the center chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth. Let cool until lukewarm.
- Fold the thawed Cool Whip into the lukewarm chocolate until thick, smooth, and mousse-like. Do not overmix.
- Cover the bowl and refrigerate for 1 to 2 hours, or freeze for a shorter time, until firm enough to scoop and shape.
- Scoop tablespoon-sized portions and roll into balls between your palms. Place on the lined baking sheet. Freeze for 30 to 45 minutes until solid.
- Melt the shell chocolate chips or melting wafers in a microwave-safe bowl in 30-second intervals until smooth.
- Using a fork or dipping tool, submerge each frozen ball into the melted chocolate. Let excess drip off, then return to the parchment. Add sprinkles or nuts immediately if using.
- Refrigerate for 20 to 30 minutes until the shell hardens. Store airtight in the refrigerator or freezer.
Notes
Thaw the Cool Whip fully before folding; cold clumps make the mixture lumpy.
Damp hands keep the mixture from sticking while rolling.
If the centers soften while shaping, return the tray to the freezer for 10 minutes.
Melting wafers create a glossier, snappier shell than standard chocolate chips.
Damp hands keep the mixture from sticking while rolling.
If the centers soften while shaping, return the tray to the freezer for 10 minutes.
Melting wafers create a glossier, snappier shell than standard chocolate chips.