Cool Whip Dips
Ingredients
- 1 1/2 cups semi-sweet or dark chocolate chips
- 9 ounce container cool whip or so delicious coco whip
- 3 tablespoon avocado or coconut oil, plus more for greasing.
Preparation
Make sure there’s a place in your freezer where you can place a baking sheet or large plate
Line plate or sheet with nonstick parchment, then grease with a thin layer of oil
Add chocolate chips to a microwave-safe bowl, and microwave on 30 second intervals, stirring in between, until chips look mostly melted
They’ll continue to melt as you stir, and you don’t want them to seize up
Stir in your 3 tablespoons oil and set aside to cool
Working quickly: use a 1 1/2” ice cream scoop or use a metal spoon to estimate approximate 2-3 tablespoon whipped topping and scoop onto sheet
I find it helpful to wet the scoop/spoon a few times
Place in freezer to harden, at least 10 minutes
Once chocolate is still melted but cooled mostly to room temperature, grab your sheet from the freezer
Working quickly: add balls to chocolate and turn use a spoon to coat, then lift out of the chocolate, scraping off the spoon with a fork back onto sheet
It’s a little messy, but i personally don’t worry about getting them completely coated
Place back in freezer for another 15 minutes before enjoying! place leftovers in tupperware; will keep in the freezer up to 1 week