- 3 cups (18 ounces) milk chocolate chips
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup vanilla wafer crumbs (about 15 wafers)
- Melt chocolate chips in a double boiler or microwave; cool. In a bowl, beat melted chocolate and whipped topping. Shape into 1/2-in. balls and roll in vanilla wafer crumbs. Refrigerate or freeze. Yield: 3 dozen.
Originally published as Milk Chocolate Truffles in Sweet and Scrumptious Chocolate 1994, p22
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