Chocolate Chip Chocolate Clouds are an elegant and simple-to-make dessert option. Perfect for entertaining.
Chocolate Chip Chocolate Clouds is a delicious treat that's both elegant and easy to prepare. This delightful creation from NESTLÉ® TOLL HOUSE® makes the perfect conclusion to any meal or special occasion, be it Valentine's Day, a birthday, or a fun holiday event.
Featuring the rich goodness of NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, this dessert melts in your mouth, delivering a sweet experience that’s undeniable.
Ideal for all occasions, this recipe is straightforward, making it a great choice for those seeking quick & easy dessert options. Whether you're a novice in the kitchen or an experienced baker, these chocolate clouds are sure to become a favorite in your dessert repertoire.
Ingredients
Key Products
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Directions
Step 1
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.
Step 2
Bake for 12 to 14 minutes or until just baked and light golden brown. Remove cups to wire rack to cool completely.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
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- ●
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Make It
Step 1
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.
Step 2
Bake for 12 to 14 minutes or until just baked and light golden brown. Remove cups to wire rack to cool completely.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
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