Description
Light, airy chocolate centers coated in a crisp shell — these little frozen bites take three ingredients and almost no time. They’re perfect for party trays, neighbor gifts, or hiding in your freezer for “emergency chocolate.” Ready?
Ingredients
Scale
- 24 oz (about 680 g) milk chocolate chips, melted and cooled slightly
- 8 oz (about 225 g) thawed Cool Whip (whipped topping)
- 24 oz (about 680 g) dark chocolate, chopped or in melting wafers
- Festive sprinkles (optional)
Instructions
- Line an 8×8-inch (20×20 cm) pan with parchment, leaving some overhang for easy removal.
- Melt the milk chocolate in the microwave: 60 seconds, stir, then continue in 20–30 second bursts, stirring between each, until fully smooth. Let it sit 10–15 minutes so it cools to room temperature. Hot chocolate will deflate the whipped topping, so cooling is important.
- Fold the cooled melted milk chocolate gently into the Cool Whip until the mixture looks silky and airy. Don’t beat — you want to keep the mousse-like texture. Spread the mixture evenly in the prepared pan and smooth the top.
- Freeze the pan for about 30–45 minutes, until the filling firms up enough to cut cleanly.
- Remove the set slab from the pan using the parchment overhang. Cut into roughly 36 small squares (or whatever size you prefer). Place the pieces on a parchment-lined tray and return to the freezer for another 20–30 minutes so they’re extra firm for dipping.
- Melt the dark chocolate for the coating according to package directions (microwave in short bursts, or use a double boiler). Work quickly but carefully — you want a fluid coating.
- Dip each frozen square into the melted dark chocolate using dipping forks, a skewer, or two forks to turn and lift. Tap off excess chocolate and set the candies back on parchment. Sprinkle decorations on top immediately if you like.
- Chill the dipped candies in the freezer or fridge until the chocolate shell is completely set.
Notes
- Make-ahead & storage
- Store finished candies in an airtight container in the freezer. They’ll keep well for weeks and stay perfectly firm — ideal for holiday prep. Thaw a few minutes at room temperature before serving if you prefer a softer bite.
- Tips & troubleshooting
- Cool the chocolate before folding. If the chocolate is too hot it will melt the Cool Whip and the filling will become runny.
- Freeze well before dipping. Cold centers hold their shape during coating and give neat results.
- Seized chocolate? If your coating thickens or grains up, add a small teaspoon of neutral oil or coconut oil and stir until glossy.
- Avoid water near chocolate. Even tiny splashes can cause chocolate to seize.
- FYI — using good-quality chocolate noticeably improves the final flavor.
- Variations & ideas
- Add 1/8–1/4 teaspoon peppermint extract to the filling for a minty twist.
- Fold in a handful of mini chocolate chips, chopped nuts, or crushed candy for texture.
- Roll chilled filling into balls for truffles instead of cutting squares.
- Dip in white chocolate and sprinkle crushed candy cane for a festive look.
Nutrition
- Calories: 217Calories
- Sugar: 16g
- Sodium: 8mg
- Fat: 14g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 2mg