Ingredients:

  • 11.5 oz milk chocolate chips
  • 8 oz whipped topping (Cool Whip), thawed
  • 12 oz chocolate melting wafers
  • 1 tablespoon vegetable shortening or coconut oil

Instructions:

  1. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides to serve as handles for easy removal.
  2. Place milk chocolate chips in a microwave-safe glass bowl. Heat in 30-second intervals, stirring vigorously between each, until mostly melted. Allow the residual heat to melt remaining lumps. Let sit for 3-5 minutes until lukewarm.
  3. Gently fold the thawed Cool Whip into the lukewarm melted chocolate using a silicone spatula. Use a folding motion to preserve aeration until no white streaks remain and the mixture resembles a thick mousse.
  4. Spread the nougat mixture evenly into the prepared 8x8 pan. Smooth the top and place in the freezer for at least 1 hours 30 minutes or until completely firm.
  5. Using a small scoop, form the mixture into 1 inch balls. Place them back on a parchment lined tray and freeze for another 30 minutes.
  6. Melt the chocolate wafers and vegetable shortening together in a microwave-safe bowl until smooth. Using a dipping fork, submerge each frozen nougat square into the chocolate coating. Tap off excess and place on parchment paper to set.