Frozen chocolate mousse cookies

This recipe is great for Summer. When you’re wanting something chocolate and cold, it’s the perfect little something to keep in your freezer.

Now there are a couple of different ways you could freeze them. You can freeze them in a silicone ice cube tray (for easy removal), or you can just spoon small balls onto a tinfoil lined cookie sheet – the easy way.

Once the are semi frozen, you can roll them in the graham crackers (work fast here so they don’t get too soft). Once they have the graham crackers on them, you just put them back in the freezer until you’re ready to eat.

Really simple and so good! You’ll have to give them a try!

Ingredients

  • cool whip 16oz. tub
  • 1 bag favorite chocolate chips. – I love Guittard milk chocolate chips for this
  • crushed graham cracker crumbs

Instructions

  1. To start, you will need to let the cool whip sit out overnight to get to room temperature.
  2. Microwave the chocolate chips in a glass bowl until just soft. Mix the chocolate chips until smooth.
  3. Now let the chocolate chips cool in the bowl for a few minutes.
  4. Once cooled, you can now combine the cool whip with the chocolate chips. Your goal is to not deflate the cool whip too much while you combine the two.
  5. Now crush the graham crackers and then send it through a strainer so the more fine ground pieces separate.
  6. Place in mold and semi-freeze.
  7. Roll in crushed graham crackers.

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