February 18: Frozen Mousse Balls

Frozen Mousse Balls

Ingredients:

9 oz milk chocolate, or 1 1/2 cups milk chocolate chips
1 (12 oz) tub frozen whipped topping, thawed
2 cups vanilla wafer or graham cracker crumbs

1. Melt the milk chocolate in the microwave in a large, microwave-safe bowl, using 50% power and stirring every 30 seconds, or until the chocolate is fully melted. Let the chocolate cool for about 10 minutes, and then fold in the whipped topping. Cover the bowl and chill for about 1 hour, or until thick enough to handle. Shape the mixture into 1 inch balls and then roll them in the crumbs. Lay the balls on a large, parchment-lined cake pan and freeze for a few hours, or until ready to eat. Serve frozen.

I used 3 Fresh Stacks packs and it yielded just under 2 cups

This picture makes it look like 2 cups!

I was making them a little large because I wanted it over with! It was so messy!

Thoughts: This was another annoying "cookie" to make.  I put the whipped chocolate mixture in the fridge for 90 minutes and another 30 in the freezer and they were still not really hard.  Because I was running out of time, I just molded them anyway but they were very soft and it was very messy. However, once they are rolled in the crumbs, it becomes easier.  I had a little less than 2 cups  of graham cracker crumbs, which made me a little nervous, but it turned out fine and I still had some leftover. The taste was good...Patrick really liked them. They were good but if I had to do them over again, I would want a stronger chocolate flavor.