Common Mistakes to Avoid
The first mistake I ever made with this recipe was mixing hot chocolate with cold Cool Whip. The result was a weird grainy mixture because the temperature difference shocked the chocolate. Now I always let the melted chocolate sit for a minute or two before folding in the Cool Whip. It should still be warm, just not piping hot.
Another mistake to avoid is letting the filling thaw too much before dipping. I tried to cut and dip at room temperature once, thinking it would be easier on my hands, but the filling softened into a sticky puddle within minutes. Keeping everything cold—slab, pieces, and hands—is the key to maintaining shape and texture.
Avoid overloading your microwave when melting chocolate. I once put a giant bowl of chocolate in there for a long interval and ended up burning a whole batch. Now I melt smaller amounts at a time and stir constantly. Slow melting is always better than scorched chocolate.(See the next page below to continue…)