Ingredients
The following ingredients have 21 Servings
- 12 ounces dark chocolate chips (like Hershey’s Special Dark)
- 1 cup heavy cream
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 2 pkg of hot cocoa mix or 20 mini peppermint candy canes crushed (**see tip below)
Instruction
- Place ingredients in a double boiler (***see note below) and stir until chocolate is melted and all the ingredients are well combined. A whisk is useful to use at the very end to get it nice and smooth.
- Allow the mixture to cool. Cool until the bowl the mixture in is not longer hot, can be slightly warm. Cover the bowl with plastic wrap and refrigerator for about 2-3 hours until firm.
- Using a cookie scoop, scoop the chocolate mixture ( approx. 1 inch scoops). Drop each scoop into a bowl filled with the cocoa mix or crushed peppermint candy canes. Roll each ball into the mixture to coat. Immediately place each ball onto a square of plastic wrap. (I tore of 6 inch strips off and cut then in half) Wrap up each ball with plastic wrap to seal. Place balls in a freezer bag and freeze until ready to use. Makes 20-22 balls. All depends on if you eat some while you are making them!
- To make the hot chocolate: 1 cup of milk into a microwave-safe mug. Carefully drop two unwrapped hot chocolate truffles into the milk. Microwave for about 1 minute. Stir and microwave for 30 seconds to 1 minute more until the truffles dissolve into the milk. Serve warm!
