Hot chocolate truffles are made with NILLA® wafers, dark chocolate cocoa mix, pudding, Reddi-wip and marshmallows rolled and coated with melted white morsels.
Ingredients
- NILLA® waters: 50 piece
- Swiss Miss® Simply Cocoa Dark Chocolate Hot Cocoa Mix: 3 envelopes (.96 ounce envelopes)
- cup Snack Pack® Chocolate Pudding: 1 piece (3.25 ounce)
- Reddi-wip® Original Dairy Whipped Topping: 0.5 cup
- miniature marshmallows: 0.5 cup
- premier white morsels: 1 cup
- Pure Wesson® Vegetable Oil: 1 Tbsp
- Coarse colored sugar: 0.25 tsp
Metric Conversion
Stages of cooking
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Line shallow baking pan with parchment paper; set aside. Place wafers and cocoa mix in food processor bowl; pulse wafers into fine crumbs. Add pudding and Reddi-wip; pulse until mixture comes together and forms a ball. Add marshmallows; pulse until marshmallows are cut into small pieces.
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Roll wafer mixture into 1-inch balls; place on pan. Freeze 30 minutes or until set.
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Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until mixture is melted completely. Roll a truffle in mixture until evenly coated. Remove with fork, letting excess drip off. Place on pan. Immediately sprinkle with some colored sugar, if desired. Repeat with remaining truffles. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator.
