Chocolate Chip Chocolate Clouds are an elegant and simple-to-make dessert option. Perfect for entertaining.
- 12 pieces NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 1/4 cup milk
- 1 container (8 oz.) non-dairy whipped topping, thawed, divided
- 1 teaspoon vanilla extract
PREHEAT oven to 350° F. Place 12 2 1/2-inch foil bake cups on baking sheet with sides. Place 1 piece of cookie dough in each 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 morsels and milk in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature, about 20 minutes.
RESERVE 1/2 cup whipped topping; refrigerate. 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; mix lightly. Spoon over cookie bases in muffin cups. Refrigerate for 1 hour.
FOR GARNISH AND TO SERVE:
LINE baking sheet with wax paper.
PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 squiggly designs about 2- to 3-inches square onto prepared baking sheet. Refrigerate until chocolate is firm, 5 to 10 minutes.
TOP each mousse cup with a small dollop of reserved whipped topping. With tip of knife, gently remove drizzles from wax paper and insert, standing up into dollops. Serve immediately.
Review This Recipe
This dessert was fairly easy to make, I made them for a small & light Thanksgiving dessert. They were a hit. I would definitely make them again
Very Rich! one is enough!
Read More Reviews