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| Wasn't she beautiful? |
I must warn you, start eating these and you will never be the same...
I have made exactly 1 change to the original recipe...
IT'S THAT PERFECT!
BLACK AND TAN MOUSSE TRUFFLES
2 (7 oz.) Hershey Chocolate candy bars (plain or almond)
3/4 c. semi sweet chocolate chips, optional
(my 1 change to the original recipe)
1 (8 oz.) container frozen whipped topping, thawed
(I have found Cool Whip brand holds up the best in this recipe)
2 c. Vanilla Wafer cookies, finely crushed
(or 1 c. vanilla cookies and 1 c. Oreo cookies, finely crushed)
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| I did not have the chocolate chips or Oreo cookies in this photo since they are not part of the original recipe. |
Break the 2 candy bars into small pieces. In the top of a double boiler melt the candy bars and chocolate chips over simmering water, stirring often until the chocolate is melted and smooth.
Remove the bowl or pan from the double boiler and allow to cool for about 20 minutes. Fold in the frozen whipped topping, making sure it is well incorporated.
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| Sorry about the poor quality of this photo, my hands were shaking with anticipation-lol |
Cover the truffle mix lightly with foil and chill in the refrigerator for at least 2 hours. Mix will become thick and kind of stiff. (I like to chill the candy overnight)
Place the crushed cookies into 2 separate shallow bowls or pie pans.
Drop the cold chocolate mix by teaspoonfuls into the cookie crumbs, roll around to coat well, then roll in your hands to form a smooth ball. Re-roll in the crumbs again if the candy needs a better coating.
Place onto a baking tray that has been covered with a piece of wax paper.
Store in the refrigerator....if they last long enough to be stored!
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