Chocolate Mousse Balls

These simple chocolate mousse balls are made from Cool whip, Hershey’s chocolate and Nilla Wafers. They make for a wonderful dessert or party treat!

Everyone needs chocolate mousse balls in their lives! Especially during the holidays. They are basically Nilla Wafer covered chocolate mousse balls and they are ridiculously good.

They are more than good. These bad boys are legendary. We can’t even begin to explain how many times that we have been asked for this recipe! We can’t take the credit for it though; it comes from our old babysitter Mrs. Marge.

Why this recipe works:

• You only need 3 ingredients.
• They are simple to make and satisfying!
• They taste like chocolate mousse truffles covered in crushed cookies.
• They are just right for the holidays!

Recipe Ingredients:

• Hershey’s chocolate
• Cool Whip
• Nilla Wafers

Normally we wouldn’t choose Hershey’s chocolate as our go-to baking chocolate, but for these Hershey chocolate balls are some circumstances where it is necessary, like to make these mousse balls and to make s’mores!

Step by Step Instructions:

Step 1

Step 1- you have to melt 16 ounces of Hershey’s chocolate.

You can microwave the chocolate, but microwaving chocolate is always a little complicated because you have to watch out that it doesn’t burn.

We prefer to put a bowl over a pot of boiling water and let the chocolate melt that way. It also doesn’t get as hot, which means you don’t have to wait as long for it to cool!

Step 2

Step 2- Once the chocolate is melted make sure it is completely cooled to room temperature… this is very important because if it is still warm or hot, it will harden in the Cool Whip and the mousse texture will be lost.

Step 3

Step 3- mix one 8 ounce tub of Cool Whip into the room temperature melted chocolate until totally mixed.

The mixture should be thick and smooth.

Then, put this mixture in the refrigerator for 30 minutes. The mixture needs to harden so that it will be easier to roll it into balls.

Step 4

Step 4- Chop up the Nilla Wafers in a food processor until it creates 1 cup of crumbs.

(You can also put the wafers in a plastic bag and use a hammer to crush them).

Once the mousse has hardened, take 1 Tablespoon of the mousse and roll it in between your hands until a ball is formed.

Then dunk it in the Nilla Wafer crumbs until fully covered and then put it on a plate.

Repeat until the mousse is done.

Step 5– Refrigerate the moose balls for 30 min or more and enjoy!

Expert Tips:

(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.

Our favorite way to avoid the mess and to make it easier to roll is to wash your hands several times during the rolling process.

(3) Double the recipe if you are bringing these to a party. They disappear fast!