Chocolate Mousse Truffles
- 3 giant sized Symphony candy bars
- 16oz Cool Whip
- 3 cups Nilla Wafer Cookies (crushed)
Melt chocolate on a double broiler. I boiled a small pot of water and put a slightly bigger pot on top to melt the chocolate in. This method will give you smooth, silky melted chocolate. Avoid melting in the microwave or directly on a burner. Let cool for 10 minutes then pour in a medium bowl and fold in the Cool Whip. Place in the freezer for 30 minutes to stiffen mixture. Form into small balls and roll in the crushed cookies. Keep in the freezer until ready to serve. (Remember the mixture is very light and sticky so you need to roll very softly with your hands).