Chocolate-Pecan Whip Cream Truffles

The other day I was thumbing through a recipe box my sister-in-law gave me when I married into the Denney family.  It’s a box of some of the Denney family favorites in it and boy, it’s a gold mine! I found this recipe and remembered my mother-in-law making them for us around Christmas last year.  I loved them! She actually calls them whip cream cookies but Brett and I both think they are more like a truffle…so, we’re calling them truffles.  


These little truffles contain three ingredients: Cool Whip, Hershey’s Chocolate bars, and chopped pecans.  That’s it!  And they’re a piece of cake to make:

Melt the chocolate.  Stir in the cool whip.  Chill.  Roll into little balls. Roll in nuts.  Freeze. 
Easiest little truffles around. 
These need to be kept in the freezer until you’re ready to serve them.  I found myself reaching into my freezer more often than I’d like to admit.  And a giant plate of truffles gone much quicker than I’d like to admit as well. 

But who can resist rich, chocolatey and nutty little bite-sized treats that melt in your mouth?  Pop a few of these into your mouth while sippin’ on some hot cocoa….it’s perfection!

Chocolate-Pecan Whip Cream Truffles
3 (4 oz) Hershey’s Chocolate Bars (with almonds)
1 12 oz. container Cool Whip
Finely chopped pecans or walnuts
In a microwave safe bowl, slowly melt chocolate bars (stirring every 30 seconds).  Let cool.  Fold in Cool Whip and chill again. Roll into one-inch balls and roll in chopped nuts.  Freeze and serve from freezer.

source: Sheri Denney


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