Moose (Mousse) Balls
These easy chocolate mousse balls are made from Cool whip, Hershey's chocolate and Nilla Wafers. They make for a wonderful dessert or party treat!
Servings: 60 mousse balls
Ingredients
- one 8 ounce tub of Cool Whip
- 1 cup crushed Nilla Wafers (1/2 of an 11 ounce box)
- 16 ounces Hershey's Chocolate
Instructions
- Thaw Cool Whip
- Melt 16 ounces of chocolate in a bowl over a pot of boiling water.
- Cool the melted chocolate until cooled to room temperature(the outside of the bowl should be fully cooled as well).
- Mix the Cool Whip and the melted chocolate until fully mixed.
- Refrigerate the Cool Whip and melted chocolate mixture for 30 minutes.
- Chop 1/2 of the wafers in an 11 ounce box of Nilla Wafers in a food processor (should be 1 cup)
- Take 1 tbs of the mousse and roll in between your hands until a ball shape is formed.
- Dunk the ball into the crumbs until fully covered.
- Place on a plate and repeat until all the mousse is used up.
- Refrigerate for at least 30 minutes and serve.
- Yields 60 moose balls.
Notes
(1) It is important to make sure that the Cool Whip is thawed and that the melted chocolate is cooled to room temperature for this recipe. It is the the only way to achieve the "mousse" texture!
(2) Rolling the moose balls can be messy. The chocolate mousse melts in between your hands because of your body heat.
The best way to avoid the mess and to make it easier to roll is to wash your hands several times during the rolling process.
Nutrition
Serving: 1ball | Calories: 64kcal | Carbohydrates: 7.3g | Protein: 0.7g | Fat: 3.6g