Hot Chocolate Truffles for Cozy Homemade Cocoa
These hot chocolate truffles turn a short list of ingredients into rich, make-ahead chocolate treats and mugs of creamy homemade cocoa.
Servings: 20
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 15 minutes
Ingredients
Ingredients
- 2 cups (12 oz/340 g) semi-sweet chocolate chips
- 1 cup (8 fl oz/225 ml) cream
- 1 tablespoon sugar
- ¼ teaspoon salt
- cocoa powder for topping
- crushed peppermint candy for topping
- mini chocolate chips for topping
- mini marshmallows for topping
Instructions
Instructions
- Place the chocolate chips, cream, sugar, and salt in a pot and melt together over low heat, stirring to combine.
- Let the ganache cool at room temperature for about 2 to 3 hours, then chill it in the refrigerator until it is firm enough to scoop but not hard.
- Make small scoops, about 2 tablespoons each, and place them on a baking tray in the freezer for 1 hour.
- Remove the scoops from the freezer and roll them into balls.
- Roll the balls in your choice of crushed peppermint candy, cocoa powder, cinnamon, or mini marshmallows, pressing marshmallows into the chocolate if using them.
- Store the truffles in a container at room temperature or in the refrigerator. They keep for 1 week at room temperature or 4 weeks in the refrigerator.
- When ready to serve as a hot chocolate bomb, drop a chocolate ball into 1½ cups of hot milk and stir.