Chocolate Chip Chocolate Clouds

These Chocolate Clouds are best when served immediately.

chocolate-chip-clouds

Rich and creamy, Chocolate Chip Chocolate Clouds are sure to please.

Nestlé

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Need to satisfy a chocoholic? Chocolate Chip Chocolate Clouds are irresistibly rich and creamy. While they’re not ideal for gift giving, as they need to be served immediately, they make a wonderful addition to a table full of desserts and sweet treats.

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Edible Gifts: Holiday Candy Recipes
 

Chocolate Chip Chocolate Clouds

12 pieces Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough
1 package (12 ounces) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
1⁄4 cup milk
1 container (8 ounces) whipped topping, divided
1 teaspoon vanilla extract

Heat oven to 350°F. Place 12 (2 1⁄2-inch) foil baking cups on cookie sheet. Line another cookie sheet with wax paper; set aside.

Place 1 piece cookie dough in each foil cup. Bake for 12 to 14 minutes, or until just baked and light golden brown. Remove cups to wire rack to cool completely.

Place 1 1/2 cups chocolate morsels and milk in large, microwave-safe bowl. Microwave, uncovered, on high (100 percent) power for 1 minute. Remove and stir. If morsels retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature, 20 minutes.

Reserve 1/2 cup whipped topping. Combine remaining whipped topping and vanilla extract in medium bowl. Gently fold half of the whipped topping mixture into chocolate mixture. Add remaining whipped topping mixture, and mix lightly. Spoon over cookie bases in muffin cups. Refrigerate for 1 hour.

Meanwhile, place remaining chocolate morsels in small, heavy-duty plastic bag. Microwave on high (100 percent) power for 30 seconds; knead gently. Microwave at additional 10- to 15-second intervals, kneading until melted and smooth.

Cut tiny corner from bag. Onto cookie sheet lined with wax paper, squeeze chocolate into 12 1 1/2- to 2-inch stars. Go back and make 12 more stars, over the first 12, so the points are not lined up. Place cookie sheet in refrigerator until chocolate is firm, 5 to 10 minutes.

Top each cup with a small dollop of reserved whipped topping. With tip of knife, gently remove stars from wax paper and insert, standing up, into whipped topping. Serve immediately. Yields 12 servings.

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