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These easy chocolate mousse balls are made from Cool whip, Hershey’s chocolate and Nilla Wafers. They make for a wonderful dessert or party treat!
Everyone needs chocolate mousse balls in their lives! Especially during the holidays. They are basically Nilla Wafer covered chocolate mousse balls and they are ridiculously good.
They are more than good. These bad boys are legendary. I can’t even begin to explain how many times that I have been asked for this recipe! I can’t take the credit for it though; it comes from my old babysitter Mrs. Marge.
Why this recipe works:
- You only need 3 ingredients.
- They are easy to make and delicious!
- They taste like chocolate mousse truffles covered in crushed cookies.
- They are perfect for the holidays!
Recipe Ingredients:
- Hershey’s chocolate
- Cool Whip
- Nilla Wafers
Normally I wouldn’t choose Hershey’s chocolate as my go-to baking chocolate, but for these Hershey chocolate balls are some circumstances where it is necessary, like to make these mousse balls and to make s’mores!
Step by Step Instructions:
Step 1- you have to melt 16 ounces of Hershey’s chocolate.
You can microwave the chocolate, but microwaving chocolate is always a little complicated because you have to watch out that it doesn’t burn.
I prefer to put a bowl over a pot of boiling water and let the chocolate melt that way. It also doesn’t get as hot, which means you don’t have to wait as long for it to cool!
Step 2- Once the chocolate is melted make sure it is completely cooled to room temperature… this is very important because if it is still warm or hot, it will harden in the Cool Whip and the mousse texture will be lost.
Step 3- mix one 8 ounce tub of Cool Whip into the room temperature melted chocolate until totally mixed.
The mixture should be thick and smooth.
Then, put this mixture in the refrigerator for 30 minutes. The mixture needs to harden so that it will be easier to roll it into balls.
Step 4- Chop up the Nilla Wafers in a food processor until it creates 1 cup of crumbs.
(You can also put the wafers in a plastic bag and use a hammer to crush them).
Once the mousse has hardened, take 1 Tablespoon of the mousse and roll it in between your hands until a ball is formed.
Then dunk it in the Nilla Wafer crumbs until fully covered and then put it on a plate.
Repeat until the mousse is done.
Step 5– Refrigerate the moose balls for 30 min or more and enjoy!
Expert Tips:
(1) It is important to make sure that the Cool Whip is thawed and that the melted chocolate is cooled to room temperature for this recipe. It is the the only way to achieve the “mousse” texture!
(2) Rolling the moose balls can be messy. The chocolate mousse melts in between your hands because of your body heat.
The best way to avoid the mess and to make it easier to roll is to wash your hands several times during the rolling process.
(3) Double the recipe if you are bringing these to a party. They disappear fast!
Other chocolate mousse truffle recipes you may enjoy:
If you are looking for a healthier dairy-free version of these mousse balls, then try my Dairy-Free Chocolate Mousse Balls (Gluten-free).
If you are looking for a Paleo version of these mousse balls, try my Paleo Mousse balls.
Did you try this recipe? Please leave me a ⭐ review below!
Moose (Mousse) Balls
Ingredients
- one 8 ounce tub of Cool Whip
- 1 cup crushed Nilla Wafers, (1/2 of an 11 ounce box)
- 16 ounces Hershey’s Chocolate
Instructions
- Thaw Cool Whip
- Melt 16 ounces of chocolate in a bowl over a pot of boiling water.
- Cool the melted chocolate until cooled to room temperature(the outside of the bowl should be fully cooled as well).
- Mix the Cool Whip and the melted chocolate until fully mixed.
- Refrigerate the Cool Whip and melted chocolate mixture for 30 minutes.
- Chop 1/2 of the wafers in an 11 ounce box of Nilla Wafers in a food processor (should be 1 cup)
- Take 1 tbs of the mousse and roll in between your hands until a ball shape is formed.
- Dunk the ball into the crumbs until fully covered.
- Place on a plate and repeat until all the mousse is used up.
- Refrigerate for at least 30 minutes and serve.
- Yields 60 moose balls.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family made these in the 70’s love it! We would freeze them and take out of freezer 30 minutes before eating!!!
Great idea to put them in the freezer!
Hi. Going to try your recipe but was wonderIng if I could add some Fireball to the mixture?
I don’t see why not! I bet it would add a nice flavor. Just add it to the chocolate while it is melting. Let me know how it goes!
This sounds like something my family makes during the holidays. You can definitely freeze the mixture. We roll the mixture in chocolate sprinkles, form a mouse, almond slivers for ears, silver eyes and a licorice tail
Love these ideas!
Has any one put these in the freezer to last for a later date??
I love these! Do you think you could freeze them?
I think so, as long as they are in an airtight container. I haven’t tried it, but I’d love to know what you think if you try it. 🙂
Christmas did come early! thanks for sharing your famous recipe!
AH! I’m coming to Houston to try these asap! Even though I know how to make them myself now (thanks to your wonderful blog!) – I’d rather just come see Houston and try yours! lol