Triple-Ingredient Cool Whip Chocolates
Triple-Ingredient Cool Whip Chocolates are light, fluffy freezer candies made from whipped topping, melted chocolate, and a touch of sweetness.
If you love a treat that feels fancy but secretly takes just a few minutes of hands-on time, these little Cool Whip chocolates are going to be your new weakness. They taste like a cross between a chocolate mousse and a truffle, with a pillowy, almost marshmallow-like center.
All you need is whipped topping, melted chocolate, and a bit of fat to keep everything silky and sliceable. The mixture gets spread into a pan, chilled until firm, and cut into squares that are perfect straight from the freezer whenever a craving hits.
This is the kind of no-bake dessert you can throw together for last-minute guests, holiday platters, or just to stash in the freezer for those “I need chocolate right now” moments.
What You Need to Make Triple-Ingredient Cool Whip Chocolates
Frozen whipped topping (Cool Whip), thawed – The star of the show, giving the candy its airy, mousse-like texture and light, fluffy bite.
Semi-sweet or milk chocolate chips – Provide the rich chocolate base. Semi-sweet keeps things balanced, while milk chocolate makes the candy sweeter and creamier.
Coconut oil or butter – Helps the melted chocolate stay smooth and sliceable, preventing it from becoming too hard or brittle once frozen.
Powdered sugar (optional) – For dusting over the finished pieces, adding a pretty finish and a hint of extra sweetness.
How to Make This Triple-Ingredient Cool Whip Chocolates
STEP 1: Line an 8×8-inch pan with parchment paper or foil, leaving some overhang on the sides. Lightly grease if you like, so the candy releases easily after freezing.
STEP 2: Combine the chocolate chips and coconut oil or butter in a microwave-safe bowl. Heat in short 20–30 second bursts, stirring between each, until the mixture is fully melted, smooth, and glossy. Let it cool for a few minutes so it’s warm, not hot.
STEP 3: Add the thawed whipped topping to the slightly cooled chocolate. Gently fold with a spatula, turning the bowl as you go, until no streaks remain and the mixture looks fluffy and mousse-like.
STEP 4: Scrape the chocolate mixture into the prepared pan. Spread it out into an even layer, smoothing the top with the back of a spoon or an offset spatula so it chills evenly.
STEP 5: Place the pan in the freezer and let the mixture firm up for 1–2 hours, or until it’s solid enough to cut cleanly without collapsing or sticking badly to your knife.
STEP 6: Use the parchment overhang to lift the chilled candy block out of the pan. Set it on a cutting board, cut into bite-sized squares or rectangles, and dust lightly with powdered sugar if desired. Keep the pieces stored in the freezer so they stay firm.
How to Store & Reheat
Because these Triple-Ingredient Cool Whip Chocolates are a freezer candy, storage is wonderfully low-effort. Once the squares are cut, place them in an airtight container, layering them with parchment to prevent sticking.
They keep best in the freezer for up to 2 months. You don’t really need to “reheat” them—just let a piece sit at room temperature for a few minutes if you prefer a softer, creamier texture rather than a firm bite.
If you want a fridge option, you can store them in the refrigerator for up to 3 days, but they’ll be much softer and may not hold their shape as neatly as when frozen.
Can I use homemade whipped cream instead of Cool Whip?
You can, but the texture will be softer and less stable. If using homemade whipped cream, whip it to medium-stiff peaks and serve the candy chilled rather than frozen solid for best results.
Do I have to use coconut oil in the chocolate?
No. Butter works just as well and gives a slightly richer flavor. The added fat simply helps keep the chocolate mixture smooth, sliceable, and less hard once frozen.
Why did my chocolate and Cool Whip mixture look grainy?
The chocolate was likely too hot when you added the whipped topping. Let the chocolate cool until just warm before folding in the Cool Whip to keep the mixture smooth and fluffy.
How long should I freeze the candy before cutting?
Plan for at least 1 hour, but up to 2 hours is ideal. You want the block firm enough that a knife slices cleanly through without dragging or smearing the soft center.
Helpful Tips
- Soften the edges
If the candy seems rock-solid straight from the freezer, let it sit at room temperature for 3–5 minutes so it’s easier to cut and bite into. - Use a warm knife
Dip your knife in hot water, wipe it dry, then slice. The warm blade glides through the chilled candy and keeps the edges neat. - Don’t overheat the chocolate
Heat the chocolate gently and stop microwaving as soon as most chips are melted. Residual heat will finish the job and prevent scorching.
What to Serve with Triple-Ingredient Cool Whip Chocolates
These little chocolate squares are perfect on a dessert board alongside cookies, brownies, and fresh berries for a mix of textures. Their light, mousse-like bite balances denser treats beautifully.
You can also serve them after a heavy meal when guests “don’t want a big dessert” but still crave something sweet. A couple of frozen bites with a cup of coffee or hot chocolate feels just right.
For parties or holidays, arrange them in mini paper cups on a platter, dusted with powdered sugar or cocoa, so people can grab a piece or two as they mingle. They look elegant but require almost no extra effort.
Triple-Ingredient Cool Whip Chocolates
Ingredients
- 2 tablespoons of either coconut oil or unsalted butter softened
- 1 standard tub 8 ounces of thawed frozen whipped topping
- 12 ounces of semi-sweet chocolate morsels or milk chocolate as a milder alternative
Instructions
- 2 tablespoons of either coconut oil or unsalted butter, softened
- 1 standard tub (8 ounces) of thawed frozen whipped topping
- 12 ounces of semi-sweet chocolate morsels, or milk chocolate as a milder alternative
- Instructions
- Line an 8-by-8-inch square pan with either foil or parchment paper, allowing overhang for easier removal. Apply a light coat of cooking spray if necessary to prevent sticking.
- Place the chocolate morsels along with the coconut oil or butter into a microwave-safe mixing bowl. Heat in short intervals of 20 to 30 seconds, stirring thoroughly between each burst, until fully melted and the mixture appears smooth and velvety. Allow it to rest briefly to reduce excess heat.
- Add the fully thawed whipped topping into the slightly cooled melted chocolate. Using a silicone spatula, fold the two together gently until the blend becomes uniform and takes on a mousse-like texture.
- Transfer the chocolate-whipped mixture into the prepared baking dish. Spread it out evenly, smoothing the surface with the back of a spoon or offset spatula.
- Place the pan in the freezer and chill for 1 to 2 hours, or until the mixture is firm and set throughout.
- Using the parchment or foil overhang, lift the solid block from the pan. Slice into bite-sized squares or rectangles. Return any uneaten pieces to the freezer for storage, as they become soft when left at room temperature.