Hot Chocolate Truffles

These hot chocolate truffles are so easy to make and are the perfect thing for the cold weather. They're great gifts, too!

Prep Time15

Freeze Time1

Total Time1 15

Servings:

Calories: 250kcal

Add the heavy cream, chocolate chips, sugar, vanilla, and salt to a medium saucepan. Heat over medium heat, stirring constantly, until melted and smooth. Transfer to a bowl and refrigerate for 2 hours, or until firm enough to scoop.
Scoop the chocolate mixture into 2-tablespoon portions and place them on a parchment-lined rimmed baking sheet. Freeze for 1 hour, or until firm enough to handle.
Roll each chilled portion between your hands to form a smooth ball. If they're too firm to roll, let them sit at room temperature for 3–5 minutes. Roll each truffle in your choice of coating until evenly coated. Wrap individually or transfer to an airtight container and keep refrigerated until ready to use.
Heat 1½ cups of milk until steaming hot, about 180–190°F. Add one truffle and stir for 30–60 seconds, until melted and smooth. Frozen truffles can go straight into the milk and need only 15–20 extra seconds of stirring.

Yield: A 2-tablespoon scoop makes about 14–16 truffles; our batches usually made 15.
Chilling: Refrigerate the mixture for 2 hours before scooping, then freeze the portions for 1 hour before rolling. If they're too firm, let them sit at room temperature for 3–5 minutes.
Coatings: Use unsweetened cocoa powder, cinnamon, or finely crushed peppermint or candy canes. You can also divide the batch and use all three.
For Hot Chocolate: Our favorite ratio is 1 truffle to 1½ cups steaming-hot milk (about 180–190°F). Stir for 30–60 seconds, until completely melted and smooth.
Extra Rich: Use 2 truffles with 1½–2 cups of milk for a richer, more decadent mug.
From Frozen: There's no need to thaw. Add a frozen truffle directly to hot milk and allow about 15–20 extra seconds of stirring.
Storage: Refrigerate in an airtight container for 1–2 weeks or freeze for 2–3 months.