Christmas Cool Whip Truffles Recipe

If there’s one treat that turns my kitchen into a holiday wonderland, it’s these Christmas Cool Whip truffles. They’re creamy, rich, and so festive with their sprinkle-studded tops. Plus, they’re incredibly easy to make! You don’t even need to bake—just a little melting, mixing, and rolling. Whether you’re looking for an impressive dessert for a party or just want to indulge in a chocolatey treat while watching Christmas movies, these truffles are a must-try.

A few years back, I made these for a holiday cookie swap, and they were the first thing to disappear. I still remember the look on my neighbor’s face after her first bite—she literally closed her eyes and said, “Wow.” From that moment, they became a holiday tradition in my house. And trust me, once you make them, you’ll know why. They’re a perfect mix of creamy Cool Whip goodness and melt-in-your-mouth chocolate, all topped with festive sprinkles. What’s not to love?

Christmas Cool Whip Truffles Recipe

A little backstory: the Cool Whip twist

Truffles are a classic dessert, dating back to France in the 1800s when chocolatiers crafted them to resemble the underground fungus they’re named after. While traditional truffles use heavy cream and ganache, these Cool Whip truffles put a modern, American twist on the recipe. The Cool Whip gives them a lighter, airier texture, making them less rich but just as indulgent. They’ve become popular as a no-bake option for busy holiday bakers, and the possibilities for customization (like themed sprinkles!) make them perfect for celebrations.

Let’s talk ingredients: chocolatey goodness and festive flair

Milk chocolate chips

These are the base of the truffle filling, giving the candy its smooth, chocolatey flavor. You could also use semi-sweet or dark chocolate chips if you want to tweak the sweetness. My tip? Always go for high-quality chocolate—it makes a huge difference in flavor.

Cool Whip

The secret ingredient that gives these truffles their signature texture! Cool Whip blends beautifully with the melted chocolate to create a creamy filling. If you’re out of Cool Whip, whipped heavy cream can work in a pinch, but the truffles might not be as light.

Chocolate bark and white chocolate bark

These are for coating the truffles, giving them that satisfying crunch when you bite into them. If you don’t have chocolate bark, you can melt additional chocolate chips with a little coconut oil to achieve a similar texture.

Coconut oil

Optional, but highly recommended! Adding a small amount helps thin out the melted chocolate bark, making it easier to coat the truffles smoothly.

Christmas-themed sprinkles

The sprinkles are the cherry on top—literally! Use red and green for a classic Christmas vibe, or switch it up with gold stars or snowflake-shaped sprinkles. They add a festive touch and a little crunch.

Christmas Cool Whip Truffles Recipe

Kitchen gear: what you’ll need

You don’t need fancy tools to make these truffles, which is one of the reasons I love them. Here’s what I recommend:

  • Microwave-safe bowls: For melting the chocolate chips and bark. I prefer glass bowls because they retain heat well.
  • Parchment paper: A lifesaver when it comes to keeping your truffles from sticking to the baking sheet.
  • A small cookie scoop: Makes it easy to portion out the truffles evenly. Don’t have one? A tablespoon works just as well.
  • Forks or dipping tools: These are great for dunking the truffles into the melted chocolate.
  • A baking sheet: To hold the truffles while they chill and set.

Step-by-step: how to make these dreamy truffles

Step 1: Melt the chocolate chips

Start by melting your milk chocolate chips in a microwave-safe bowl. Heat them in 30-second bursts, stirring well after each interval. This prevents the chocolate from scorching. Once the chocolate is smooth, let it cool to room temperature. (Pro tip: If you’re impatient like me, spread it out on a plate to speed up the cooling process!)

Step 2: Add the Cool Whip

When the chocolate is cool, gently fold in the Cool Whip. At first, it might look like the chocolate is seizing up, but keep stirring—it’ll come together into a smooth, fluffy mixture. This is your truffle filling, and trust me, it’s hard not to grab a spoonful right then and there.

Step 3: Chill the mixture

Pop the filling into the fridge for about 30 minutes. It should be thick enough to scoop but not rock hard. If it’s still too soft, give it another 10-15 minutes.

Step 4: Scoop and freeze

Using a cookie scoop or tablespoon, portion out small mounds of the mixture onto a parchment-lined baking sheet. Freeze them for an hour to firm up. Once they’re solid, roll them into smooth balls with your hands. Don’t skip this step—it’s what gives the truffles their signature shape.

Step 5: Melt the bark

Melt the chocolate and white chocolate bark in separate bowls, following the same 30-second microwave rule. If the chocolate seems too thick, stir in a teaspoon of coconut oil to thin it out.

Step 6: Dip and decorate

Using a fork, dip half of the truffles into the melted chocolate bark, letting the excess drip off before placing them back on the parchment. Repeat with the white chocolate bark for the remaining truffles. Drizzle white chocolate over the dark chocolate-coated truffles and vice versa for a decorative touch. Add sprinkles immediately before the coating hardens.

Step 7: Chill until set

Let the truffles set in the freezer for at least 30 minutes before serving. They’ll keep their shape better this way, and the flavors meld beautifully as they chill.

Christmas Cool Whip Truffles Recipe

Fun variations and creative twists

  • Vegan version: Use dairy-free chocolate chips, vegan whipped topping, and plant-based chocolate coating for a completely vegan treat.
  • Peppermint flair: Add a few drops of peppermint extract to the filling and sprinkle crushed candy canes on top. It’s like a peppermint mocha in truffle form!
  • Nutty twist: Roll the truffles in crushed almonds, hazelnuts, or pecans before coating them in chocolate.
  • Seasonal swaps: Try pastel sprinkles for Easter or heart-shaped ones for Valentine’s Day.
  • Dark chocolate lovers: Swap the milk chocolate chips for dark chocolate to create a richer, more intense flavor.

Serving and presentation ideas

These truffles look stunning on a festive platter lined with parchment paper or a doily. Arrange them in alternating rows of dark and white chocolate for a striking contrast. Want to step it up? Add a sprig of holly or scatter some edible glitter around the plate.

For a fun party favor, package them in clear cellophane bags tied with red and green ribbon. Or, for a cozy night in, serve them alongside a cup of hot cocoa or mulled wine.

Pairing drinks with your truffles

These truffles pair beautifully with rich, warm beverages. A peppermint hot chocolate brings out their creamy sweetness, while a bold espresso balances the richness. If you’re feeling fancy, a glass of red wine like Merlot or a sparkling Prosecco adds a sophisticated touch. For kids (or non-drinkers), spiced apple cider is a cozy option that complements the truffles’ holiday vibes.

Storing and reheating tips

Keep your truffles stored in an airtight container in the freezer. They’ll stay fresh for up to two weeks—perfect for making ahead of time! When you’re ready to serve, let them sit at room temperature for about 5 minutes to soften slightly. If you somehow end up with leftovers (rare in my house), you can refreeze them without any loss of quality.

Adjusting for different servings

This recipe makes about 20-24 truffles, depending on the size. Need more for a party? Simply double the ingredients. The only tricky part is making sure your filling has enough space to chill in the fridge. If you’re making fewer, stick with the original recipe and enjoy some extra chocolate bark for snacking or drizzling over fruit.

Troubleshooting tips

  • Filling too soft to roll? Chill it longer or pop it in the freezer for 10 minutes.
  • Chocolate coating too thick? Stir in a bit of coconut oil to thin it out.
  • Sprinkles not sticking? Work quickly! Add sprinkles while the coating is still wet.

Give these truffles a try!

These Christmas Cool Whip truffles are my go-to for spreading holiday cheer. They’re easy to make, endlessly customizable, and downright delicious. Whether you’re gifting them to friends or keeping them all to yourself (no judgment!), I know you’ll love every creamy, chocolatey bite. So grab your sprinkles and start rolling—it’s time to make some holiday magic!

Christmas Cool Whip Truffles Recipe

FAQs

1. Can I use other types of chocolate chips?
Absolutely! Semi-sweet, dark, or even flavored chips like mint or butterscotch work well.

2. Do I have to use Cool Whip?
While Cool Whip is ideal, whipped heavy cream or a non-dairy whipped topping works too.

3. Can I make these ahead of time?
Yes! They freeze beautifully for up to two weeks.

4. What if I don’t have chocolate bark?
Melted chocolate chips with a teaspoon of coconut oil make a great substitute.

5. Are these gluten-free?
Yes, as long as all your ingredients (especially the sprinkles) are labeled gluten-free.

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Christmas Cool Whip Truffles Recipe

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Creamy, festive Christmas Cool Whip truffles with chocolate and sprinkles! Easy no-bake recipe perfect for holiday parties.

  • Total Time: 1 hour 50 minutes
  • Yield: 2024 1x

Ingredients

Scale
  • 211.5 ounce bags milk chocolate chips
  • 8 ounces Cool Whip (thawed)
  • 8 ounces chocolaté bark
  • 8 ounces white chocolate bark
  • Coconut oil (if needed)
  • Christmas-themed sprinkles

Instructions

Step 1: Melt the chocolate chips

Start by melting your milk chocolate chips in a microwave-safe bowl. Heat them in 30-second bursts, stirring well after each interval. This prevents the chocolate from scorching. Once the chocolate is smooth, let it cool to room temperature. (Pro tip: If you’re impatient like me, spread it out on a plate to speed up the cooling process!)

Step 2: Add the Cool Whip

When the chocolate is cool, gently fold in the Cool Whip. At first, it might look like the chocolate is seizing up, but keep stirring—it’ll come together into a smooth, fluffy mixture. This is your truffle filling, and trust me, it’s hard not to grab a spoonful right then and there.

Step 3: Chill the mixture

Pop the filling into the fridge for about 30 minutes. It should be thick enough to scoop but not rock hard. If it’s still too soft, give it another 10-15 minutes.

Step 4: Scoop and freeze

Using a cookie scoop or tablespoon, portion out small mounds of the mixture onto a parchment-lined baking sheet. Freeze them for an hour to firm up. Once they’re solid, roll them into smooth balls with your hands. Don’t skip this step—it’s what gives the truffles their signature shape.

Step 5: Melt the bark

Melt the chocolate and white chocolate bark in separate bowls, following the same 30-second microwave rule. If the chocolate seems too thick, stir in a teaspoon of coconut oil to thin it out.

Step 6: Dip and decorate

Using a fork, dip half of the truffles into the melted chocolate bark, letting the excess drip off before placing them back on the parchment. Repeat with the white chocolate bark for the remaining truffles. Drizzle white chocolate over the dark chocolate-coated truffles and vice versa for a decorative touch. Add sprinkles immediately before the coating hardens.

Step 7: Chill until set

Let the truffles set in the freezer for at least 30 minutes before serving. They’ll keep their shape better this way, and the flavors meld beautifully as they chill.

Notes

Serving and presentation ideas

These truffles look stunning on a festive platter lined with parchment paper or a doily. Arrange them in alternating rows of dark and white chocolate for a striking contrast. Want to step it up? Add a sprig of holly or scatter some edible glitter around the plate.

For a fun party favor, package them in clear cellophane bags tied with red and green ribbon. Or, for a cozy night in, serve them alongside a cup of hot cocoa or mulled wine.

  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert

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