- 6 milk chocolate candy bars (1.55 ounces each)
- 1 container (12 ounces) frozen whipped topping, thawed
- 1 cup crushed vanilla wafers (about 30 wafers)
- In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Fold into the topping. Cover and chill for 3 hours.
- Shape into 1-in. balls and roll in wafer crumbs. Refrigerate or freeze. Yield: about 3 dozen.
Originally published as Chocolate Mousse Balls in Taste of Home December/January 1997, p14
Reviews for Chocolate Mousse Balls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review