4. Spread this mixture evenly into the prepared pan and refrigerate for about 1 hour or until firm.
5. Once the filling is firm, cut it into small bite-sized pieces.
6. In another microwave-safe bowl, melt the Ghirardelli chocolate melting wafers with 1 tablespoon of vegetable oil in 30-second intervals, stirring well until smooth and glossy.
7. Using a fork or toothpick, dip each piece of the chocolate-cream filling into the melted chocolate coating, ensuring it’s fully covered.
8. Place the dipped pieces on a parchment-lined tray and refrigerate again until the chocolate coating hardens, about 30 minutes.
9. If the chocolate coating thickens too much while dipping the candies, reheat briefly with the remaining 1 tablespoon vegetable oil to maintain a smooth consistency.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 1 hour 50 minutes
Kcal: Approximately 175 kcal per piece | Servings: About 24 pieces
Tips:
Use a silicone spatula to fold the whipped topping into the melted chocolate gently to keep the mixture airy.
Store candies in an airtight container in the fridge to maintain freshness and texture.
