Step 1: Make the Chocolate-Cool Whip Mixture

1. Melt the milk chocolate morsels in a heatproof bowl. Use a double boiler for gentle heating or microwave in 20-second intervals, stirring after each interval, until smooth.
2. Allow the melted chocolate to cool slightly to avoid melting the Cool Whip.
3. Gently fold the Cool Whip into the melted chocolate using a spatula. Continue folding until fully combined and the mixture becomes light and fluffy.

Tip: Ensure the Cool Whip is fully thawed for easy mixing.

Step 2: Form the Candy Centers

1. Transfer the chocolate mixture into a piping bag or use a spoon for portioning.
2. Pipe or spoon small dollops onto a parchment-lined baking sheet. Aim for uniform sizes to ensure even coating later.
3. Place the tray in the freezer for 1–2 hours, or until the candy centers are firm and easy to handle.

Tip: A cookie scoop can help create evenly sized candies.

Step 3: Coat in Dark Chocolate

1. Melt the Ghirardelli dark chocolate melting wafers in a heatproof bowl using a double boiler or microwave, stirring frequently until smooth.
2. Remove the candy centers from the freezer. Using a fork or dipping tool, dip each center into the melted dark chocolate, ensuring it’s fully coated.
3. Let the excess chocolate drip off before placing the dipped candies back onto the parchment-lined tray.
4. Allow the candies to set at room temperature or refrigerate them for faster hardening.

Pro Tip: For a glossy finish, avoid over-stirring the melted chocolate as it cools.

Step 4: Serve and Store

1. Once the candies are fully set, transfer them to an airtight container.
2. Store in the refrigerator for up to a week to maintain freshness and texture.