Chocolate Whips
Directions
- 1Pour one package of chocolate cake mix into a large bowl.
- 2Pour two cups of heavy cream into a measuring cup.
- 3Add 102 grams of chocolate instant pudding powder to the heavy cream.
- 4Whip the heavy cream and pudding powder mixture using a hand mixer with a whisk attachment until it becomes thick and stable.
- 5Add the thick, stabilized chocolate cream mixture to the chocolate cake mix.
- 6Fold the chocolate cream mixture into the cake mix until thoroughly combined, even if it gets messy.
- 7Pour icing sugar into a separate bowl.
- 8Use a small cookie scoop to portion out the cookie dough.
- 9Roll and coat each cookie dough portion in the icing sugar.
- 10Place the coated cookie dough balls onto a cookie sheet.
- 11Bake the cookies at 350°F (175°C) for 10 to 12 minutes.
Ingredients
- 1 package Chocolate cake mix
- 2 cups Heavy cream
- 102 grams Chocolate instant pudding powder
- Icing sugar
Equipment
BowlMeasuring cupHand mixer with whisk attachmentSpatulaCookie scoopBaking sheet
Tips
- Using heavy cream and instant pudding powder creates a stabilized whipped cream substitute for cool whip.
- More heavy cream might result in a better texture for the cookies.
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