Total TimePrep: 20 min. + freezing
Makesabout 1 dozen
- 1 cup (6 ounces) milk chocolate chips
- 3/4 cup whipped topping
- 1/4 teaspoon peppermint extract
- 2 tablespoons baking cocoa
- In a small microwave-safe bowl, melt chocolate chips; let cool to lukewarm, about 7 minutes. Beat in whipped topping and extract. Place in the freezer for 15 minutes or until firm enough to form into balls. Shape into 1-in. balls. Roll in cocoa. Store in a covered container in the refrigerator.
Nutrition Facts1 each: 91 calories, 5g fat (3g saturated fat), 3mg cholesterol, 11mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Dec 18, 2019
My daughter in law and I made these for Christmas. She loves chocolate and mint so we thought we’d gives this a try. I was a bit confused about the whipped topping but followed the recipe exactly. I used a generic of cool whip. I figured it would melt when I stirred it into the chocolate but it didn’t. It did change the texture to something amazing. We dipped them in melted vanilla bark that we added a few drops if green food coloring and sprinkled them with crushed can’t canes. They look amazing and taste even better. Try these-you will love them.
Dec 19, 2013
What is used for the whipped topping? Cool Whip, or Dream whip?
Dec 26, 2011
I really liked the texture of these truffles. I would do without the cocoa next time. It was a bit strong for my taste. I will try coating them in dark chocolate
Dec 13, 2009
This is a wonderful recipe! I doubled the recipe and it was part of my "goodie" can Christmas treats to friends. Everyone loved these truffles and was the most asked for recipe in all of my Christmas "goodie" cans. This ones a keeper!
Dec 25, 2008
I have made this super yummy, lucious recipe many times in the past ten years. It is often requested and never lasts long. Good thing they are so easy!