Meet the easiest little bite of chocolate bliss. These Cool Whip candies have a cloud-light, mousse-like center tucked under a snappy chocolate shell—made with simple pantry staples and almost zero fuss. They’re perfect for beginner candy makers and a fun treat to whip up with kids. Makes about 4 servings and sets in roughly 45 minutes, start to finish.
I lean on a gentle fold-and-chill method so the center stays airy and the chocolate stays glossy. The flavor is endlessly flexible—keep it classic chocolate, or dress it up with coconut, citrus zest, espresso, or warm spices for an international twist. Keep a batch in the fridge for effortless, anytime treats.
Why I Love These
Fluffy, truffle-like centers with a clean chocolate snap—no candy thermometer needed.
Uses everyday ingredients and sets fast, so dessert is ready without the wait.
Great for gifting, nibbling after dinner, or dressing up a party platter.
Ingredients
- ▢ 24 oz milk chocolate chips
- ▢ 8 oz Cool Whip thawed
- ▢ 24 oz dark chocolate chopped
- ▢ festive sprinkles
How To Make
- Microwave chocolate chips for 1 minute; stir and continue in 30-second intervals until melted. Cool to room temperature (about 10-15 minutes).24 oz milk chocolate chips
- Line an 8×8-inch baking dish with parchment. Fold melted chocolate into Cool Whip and spread evenly.8 oz Cool Whip
- Freeze for 30 minutes, cut into 36 squares, transfer to a parchment-lined baking sheet and freeze again for 30 minutes.
- Melt dark chocolate wafers as instructed on the packaging. Dip each square using a chocolate dipping fork and place on a parchment-lined sheet to harden. If you want to top your candies with sprinkles now is the time to do so. 24 oz dark chocolate, festive sprinkles
- Store in the freezer until ready to serve. Enjoy!
Nutrition
This is an indulgent, dessert-style treat with a balance of airy texture and rich chocolate. A small portion satisfies a sweet tooth, making it easy to enjoy mindfully. It’s best suited as an occasional candy rather than an everyday snack.
Choose darker chocolate for more cacao and less sugar, or opt for lighter whipped topping to trim calories. Adding a sprinkle of nuts gives a touch of satiating fats; a dusting of cocoa instead of extra chocolate coating keeps it lighter.
Contains dairy and may contain soy (common in chocolate). For gluten-free, use certified gluten-free chocolate and toppings. For dairy-free or vegan, use dairy-free whipped topping and chocolate formulated without milk solids.
Tips & Variations
Tips & Variations
- Make-ahead: Freeze the undipped slab, cut later, then dip right before serving for the glossiest finish.
- Flavor twist: Stir in orange zest, instant espresso, peppermint extract, or ground cardamom; roll undipped pieces in coconut for a Bounty-style vibe.
- Diet-friendly: Use dairy-free whipped topping and chocolate for a vegan version; reach for no‑sugar‑added chocolate to reduce sugar.
Ways To Serve Them
- With hot espresso or strong black tea to balance the sweetness
- Alongside fresh berries or citrus segments for a bright contrast
- Chopped over vanilla ice cream for a quick sundae
- Pack into mini candy cups for gifts, party trays, or holiday dessert boards
Proper Storage
- Fridge: Store in a single layer or with parchment between layers in an airtight container for several days; keep chilled for the best snap.
- Freezer: Freezes well; freeze on a tray, then transfer to a freezer bag or container with parchment between layers. Enjoy within a couple of months.
- Reheat: No reheating needed—simply rest at room temperature for a few minutes to soften the center. Avoid microwaving to prevent melting the shell.
Ingredients
- ▢ 24 oz milk chocolate chips
- ▢ 8 oz Cool Whip thawed
- ▢ 24 oz dark chocolate chopped
- ▢ festive sprinkles
Steps
- Microwave chocolate chips for 1 minute; stir and continue in 30-second intervals until melted. Cool to room temperature (about 10-15 minutes).24 oz milk chocolate chips
- Line an 8×8-inch baking dish with parchment. Fold melted chocolate into Cool Whip and spread evenly.8 oz Cool Whip
- Freeze for 30 minutes, cut into 36 squares, transfer to a parchment-lined baking sheet and freeze again for 30 minutes.
- Melt dark chocolate wafers as instructed on the packaging. Dip each square using a chocolate dipping fork and place on a parchment-lined sheet to harden. If you want to top your candies with sprinkles now is the time to do so. 24 oz dark chocolate, festive sprinkles
- Store in the freezer until ready to serve. Enjoy!
Nutrition (per serving)
- Calories: 217 kcal
Notes
- Make-ahead: Freeze the undipped slab, cut later, then dip right before serving for the glossiest finish.
- Flavor twist: Stir in orange zest, instant espresso, peppermint extract, or ground cardamom; roll undipped pieces in coconut for a Bounty-style vibe.
- Diet-friendly: Use dairy-free whipped topping and chocolate for a vegan version; reach for no‑sugar‑added chocolate to reduce sugar.