Wednesday, January 12, 2011

Hot Chocolate Truffle Balls

It was so hot the cream melted before I could take a picture!

I think this may be one of my favorite hot chocolate recipes yet.  It is super simple to make and absolutely delicious.  Everything is melted together, then cooled, separated into serving sizes and frozen.  It comes out so chocolaty and creamy and dreamy.  I could have sworn I threw an expensive chocolate truffle in the milk to melt.  I made these and hid them in the back of the freezer where no one would find them but me!

Hot Chocolate Truffle Balls
Makes 10 servings

12 ounces semisweet chocolate chips (about 2 cups)
1 cup heavy cream
1 tablespoon powdered sugar
1/8 teaspoon salt

In a medium saucepan, combine all the ingredients and cook over medium heat until melted, stirring constantly.  It should take about 5 minutes.

Let the mixture cool for about 10 minutes at room temperature. Cover the bowl with plastic wrap and place in the refrigerator until the mixture is firm and scoopable, about 2-3 hours. Divide into 10 portions, roll into balls and wrap in plastic wrap.  I used a cookie scoop to divide it out.  Store in the freezer until ready to use.

To make the hot chocolate: pour 1 1/4 to 1 1/2 cups (depending on how rich you like your cocoa) milk into a microwave-safe mug. Carefully drop one unwrapped hot chocolate truffle ball in the milk. Microwave for about 2 minutes. Stir well until the chocolate is combined with the milk. Serve warm!

Source:  Adapted from Cook's Country

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