Sunday, December 4, 2011

Easy Whipped Cream Truffles

I am calling these candies truffles, for lack of a better word.  They are kind of truffle-y, kind of cookie-ish, maybe somewhere in between.  I have a very distinct memory of my mom making these for a Tupperware party she was hosting, when I was a small child.  Watching her use a candy bar and a carton of cool whip (it was probably a splurge for our tight budget) and knowing that it wasn't for us, was torturous.  Ever since, they have been magical.  So, I splurged on a large Symphony candy bar, vanilla wafers and a carton of cool whip, and this time, I ate as many as I wanted and even shared a few with the kids.  There are only three ingredients, so you know this is going to be easy.

Easy Whipped Cream Truffles  
from: Lynne'

1 large chocolate candy bar (I got the biggest I could find)
1 carton of cool whip
2 c. vanilla wafers, crushed (you may need a few more, but that'll probably be enough)

In a microwave safe bowl, melt your chocolate.  I did this by cooking it 30 seconds at a time and stirring in between.  Let the chocolate cool for a few minutes.  I waited about 10 minutes and it was still slightly warm, but very stir-able.  If it is too warm it will melt your cool whip.  Add the entire carton of cool whip to the chocolate and stir it well.  When you do this, the coldness of the cool whip will start to harden up the chocolate.  Just keep stirring until it is mixed in well, knowing that you will end up with some chocolate flecks.
Put your crushed vanilla wafers in a bowl and drop the chocolate/whipped cream mixture by teaspoon full into the wafers, stirring gently to coat the entire ball.  You can make these into pretty balls if you want, I just dropped mine in the crushed cookies.  Place them onto a cookie sheet, lined with wax paper and freeze 1-2 hours, or until you are ready to serve them.  Feel free to get creative with these.  I added coconut to a portion of them, and that was good.  You could also try crushed Oreos or nuts instead of vanilla wafers. 

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