Step 1

Combine the no sugar added chocolate chips and peanut butter into a microwave safe bowl. Cook in microwave for 30 second intervals.

Step 2

Remove from microwave and stir the chocolate chips every 30 seconds until completely melted: Warning: Do not over cook. The chocolate chips can burn easy.  My batch is completely smooth and melted after a total time of 90 seconds.

Step 3

Fold in the cool whip.

Step 4

Chill in the freezer for 45-60 minutes or until firm enough to form into balls.

Step 5

Using a small cookie scoop or tablespoon-shape truffle mixture into 1- inch balls.

Step 6

Then roll the balls into powdered sugar, sprinkles, coconut, or chopped nuts, or dip in chocolate.

Step 7

Place balls on a baking sheet that is lined with parchment paper.

Step 8

Then freeze or refrigerate until firm at least 45 minutes.

Step 9

Store leftovers in an airtight container in the freezer for up to 3 months or the refrigerator for up to 10 days.

Step 10

When ready to eat -remove from freezer and let them sit at room temperature for 5 or so minutes before serving.