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1
In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
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2
Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
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3
Line a cookie sheet with waxed paper or parchment.
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4
Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
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5
Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
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6
When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
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7
Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
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8
When finished, put the cookie sheet back in freezer for an hour or two.
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9
Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.
