Equipment Needed
- Medium-sized, heatproof glass or metal mixing bowl
- Saucepan for a double boiler (or a microwave-safe bowl)
- Spatula
- 8×8 inch baking pan or a similar sized dish
- Parchment paper
- Whisk (optional, but helpful)
Step-by-Step Instructions
First, I prepare my pan by lining it with parchment paper, leaving some overhang on two sides. This “sling” is the secret to lifting the entire slab of set candy out for clean cutting. I learned this the hard way—trying to dig chunks out of an unlined pan is a sticky, messy disaster. Once my pan is ready, I get my frozen Cool Whip tub out and set it nearby. Then, I start melting the chocolate. I prefer the double boiler method for the most control. I place my heatproof bowl over a saucepan with an inch of gently simmering water, making sure the bottom of the bowl doesn’t touch the water.
Into that bowl, I pour my chocolate chips. I stir them almost constantly with my spatula as they melt. The goal is a completely smooth, glossy liquid. Patience is key here; rushing with high heat can scorch the chocolate and ruin the batch. Once the chocolate is fully melted and silky, I take the bowl off the heat. This next part is the most satisfying step. I immediately scoop the entire brick of frozen Cool Whip into the warm, melted chocolate. It will seem strange and clumpy at first, which is perfectly normal.
Now, I start to stir. At first, the frozen Cool Whip hardens the chocolate around it, creating lumps. I keep stirring gently but persistently. As the mixture sits and I work it, the Cool Whip begins to thaw from the residual heat of the chocolate. Within a minute or two, a magical transformation happens: the clumpy mess suddenly smoothes out into a thick, shiny, homogeneous chocolate mousse. It’s like stirring a cloud into velvet. I stir until no white streaks remain and the mixture is perfectly uniform. This is the only “work” involved, and it’s deeply gratifying.(See the next page below to continue…)