So, I got this really awesome recipe from my super good friend, Jamie, called Malted Milk Ball Mousse. It's awesome. And it requires 3 ingredients: one giant chocolate bar, 1 container of cool whip, and malted milk balls. Now it only requires 3 simple ingredients, yes? You'd think that would be easy enough, wouldn't you? Well, I beg to differ!
After I fried the chocolate in the microwave (how does one do that you are wondering, I mean it's not like there isn't a timer or something), I decided to go to plan B--Baker's chocolate that has to be melted and sugar added to it over the stove. So, being the clever little cook I am, I measured out the exact ounces of Baker's chocolate as matched the oz. on the chocolate bar package and then added about 3/4 cup sugar. I melted this wonderful mix over the stove and then mixed it into my room temp cool whip and...what do you think happened?
Did it turn into the light, creamy makings of a mousse like substance that just need a little freezer tlc? Nope. Not a chance. Instead, I got rich, thick, black, chocolatey goo. So then I crushed up my half a box of malted milk balls hoping that this would somehow magically make my chocolate fudge turn lighter. Can you say wishful thinking? So, I call up Jamie, who gave me the recipe and makes it all the time,and I'm like, "Help! I'm having a Malted Milk Ball Mousse Crisis!" And Jamie's like, "Dude, there's like 3 ingredients! How do you mess that up?!"
