By Christie Vanover | Published April 9, 2012 | Last Updated December 28, 2022
You’ll be walking on air with these crispy, buttery, creamy, chocolaty bite-size Chocolate Vanilla Clouds.
The base is my favorite cookie, a thin Brussels cookie sandwiched with dark chocolate. I debated whether to accent the sweet with peanut butter or caramel. Either would be great, but I chose peanut butter Easter weekend as my tribute to the oversized Reese’s peanut butter egg.
The cloud is a combination of fresh whipped cream, sour cream a hint of sugar and vanilla pudding. You can use any flavor pudding you would like. Chocolate fudge pudding would make this even more decadent.
Finally, I dipped the beauties in melted chocolate. The chocolate dip was an inspiration from a recipe I saw on the Pinterest board BEST Food Blogger Recipes. If you’re not following our board yet, I recommend you stop on by ~ 38 bloggers, including myself, have shared nearly 1,000 recipes to more than 2,200 followers. This recipe will be added soon.
Chocolate Vanilla Clouds
- 2 bags Brussels cookies
- Peanut butter
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 cup 8 ozs. sour cream
- 1 small box sugar-free vanilla pudding
- 1 cup dark chocolate chips
- 1 tablespoon vegetable oil
- Place the cookies on a baking sheet and spread each cookie with peanut butter.
- Whip the heavy cream until stiff peaks form. Fold in the powdered sugar, sour cream and pudding. Pipe the cream onto the cookie and place the baking sheet in the freezer while you melt the chocolate.
- In a double broiler melt the chocolate chips and oil together. Remove from heat and allow to cool for 15 minutes.
- Remove the cookies from the oven and dip the tops into the melted chocolate. Return to pan and chill until ready to serve.
This estimate was created using an online nutrition calculator