#2970 - Chocolate Mousse Balls

(by Shirley McNevich)

6 regular sized Hershey bars
1 - 8oz. Cool Whip (thawed)
1 box Nilla wafer cookies


In a double boiler break the Hershey bars into pieces and melt them--cool the melted chocolate until cooled but before it starts to harden. In a 9 x 13 glass baking dish add the melted chocolate and the Cool Whip--stir until mixed, then spread the mixture evenly over the bottom of the dish. Cover the dish with Saran wrap and refrigerate until cold. Once cold, take 1/2 of the box of Nilla wafers and crush them. Remove chocolate mixture from refrigerator and take off the plastic wrap. Take a teaspoonful of the chocolate mixture and form it into a ball, then roll the ball in the crushed Nilla wafers. Repeat with all of the chocolate mixture, and crush more Nilla wafers if needed. Place the completed balls on wax paper on cookie sheets and refrigerate until cold. Keep refrigerated. Optional--you can add chopped peanuts and shredded coconut to the crushed Nilla wafers before rolling.