25 Days of Baking: Day 10
Is anybody here in need of refreshments? (à la Polar Express) These hot chocolate truffles will do the trick. Make them ahead of time and whenever you’re craving some hot chocolate simply plop them into a mug of warm milk.
Voila! You have a rich, savory drink to sip while cuddled up next to the fireplace. Tastes much better than the powdered stuff, let me tell you.
Children will love dropping the truffles into their milk and watching the chocolatey goodness appear as they stir their drink. My favorite are the truffles with the crushed candy cane–peppermint cocoa!
Judge me all you want, but I love Jessica Simpson and Nick Lachey singing “Baby It’s Cold Outside”
Hot Chocolate Truffles Recipe
Yields: 30 truffles
Time: 30 minutes cooking time, 2 hours cooling time in the fridge/freezer
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Cocoa powder, crushed candy canes, powdered sugar, mini marshmallows, etc. for rolling
- Place all ingredients in a double boiler or pot over low heat. Stir constantly as the ingredients melt together.
- Let mixture cool in the fridge until stiff enough to scoop, about an hour.
- Line a baking sheet with parchment paper. Using a melon baller or cookie dough scooper to make small scoops, about 2 tablespoons each. Place them in the freezer for at least an hour.
- Remove scoops, roll into balls.
- Roll in your choice of decoration—crushed candy cane, cocoa, etc.
- When your craving some hot cocoa, drop a chocolate ball into 1½ cups of hot milk and stir!
Store individual balls in plastic wrap in refrigerator.
Recipe from © YourCupofCake
Scoops before placing them in freezer.