Chocolate Chip Chocolate Clouds
- Chocolate Chip Chocolate Clouds are an elegant and simple-to-make dessert option. Perfect for entertaining.
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough 16.5 oz
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
- 12 pieces NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 1/4 cup milk
- 1 container (8 ounces) 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.