🍫 Cool Whip Candy Bites 🍫
Ingredients:
1 cup heavy whipping cream (chilled)
2 tablespoons powdered sugar
½ teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips (or milk chocolate for milder taste)
1 tablespoon coconut oil (for smoother melting)
¼ cup mini popcorn kernels (lightly salted or unsalted, crushed into small bits)
Instructions:
Whip It Up
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Be gentle — over-whipping will turn it grainy. Cover and refrigerate for 30 minutes to firm up.
Scoop & Shape
Using a small cookie scoop or spoon, portion out rounded tablespoons of whipped cream. Gently roll each between your palms to form smooth balls. Place on a parchment-lined tray. Freeze for 45 minutes — they must be firm before dipping.
Melt & Dip
Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until silky smooth. Let cool slightly (about 2 minutes) so it doesn’t melt the cream centers.
Coat & Crunch
Using two forks or a dipping tool, lower each frozen cream ball into the melted chocolate. Lift, let excess drip off, then gently tap the fork against the bowl’s rim. While still wet, sprinkle crushed popcorn over the top. Place back on parchment.
Set & Serve
Chill in the refrigerator for 20–30 minutes until chocolate hardens. Store in an airtight container in the fridge for up to 3 days (if they last that long!).
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