Hot Cocoa Truffle Balls

December 23, 2011

What’s the one drink you think of at winter time?


HOT CHOCOLATE of course!! Thick and creamy. Warm and comforting. Marshmallows or whipped cream.

Slurping away (I guess it would be smarter to sip. Yes, sipping hot chocolate because it’s hot of course), holding tight to that warm mug, bundled up on the couch, watching the snow fall and watching Top Chef…er…doh (that’s not a Christmas show)…A Miracle on 34th St. Yes, perfect winter night.


Although of all the Christmas classic shows I’d have to say Miracle on 34th St. is my least favorite. So why I put that down I have no clue.

Did you ever imagine that you could take a ball of chocolate. Yes, you read right.

A    B-A-L-L    of chocolate, drop it in your hot milk and have an instant cup of cocoa? Well now you can!

Awesome right?!! I mean it’s like magic. Christmas magic.


I’ve actually dunked these balls in coffee too. Maybe some booze was added. Maybe I even ate these balls without dropping them in anything.


You know I can’t just make balls of chocolate and not eat them. Who do you think I am?


I’ve been yelled at twice now that my bowl of “hard chocolate” is taking up too much room in the fridge and I need to get rid of it.

Oh my husband.


#1 Hard chocolate?! Um no, it’s ganache, so it’s smooth and soft.

#2 Me get rid of chocolate? Not happening. The beers can go in the garage for all I care. My chocolate is staying put.

And it’s time for another mug.


Hot Cocoa Truffle Balls
makes 10 truffle balls

12 ounces semisweet chocolate chips

1 cup heavy cream

1 tablespoon sugar

1/8 teaspoon salt

In a medium bowl, combine all of the ingredients. Microwave at 30 second intervals, whisking after each 30 seconds, and continuing until chocolate is almost melted. The cream will get hot enough to melt the chocolate as it’s whisked. If you melt the chocolate completely in the microwave you risk the chance of it burning. So when the chocolate chips are almost all melted remove the bowl from the microwave and just whisk it until the chocolate is completely melted and combined. 

Let the mixture cool for about 10 minutes at room temperature. The cover the bowl with plastic wrap and place in the refrigerator until the ganache mixture is completely set which takes about 2 –3 hours. With an ice cream scoop, scoop out 2 balls of ganache placing one on top of the other for a double scooped ball and setting on a baking sheet lined with wax paper. Continue with the rest of ganache. Once done place balls in fridge for 15 minutes. roll the chilled mounds in to balls and place on squares of plastic wrap. Wrap the balls in the plastic and put the balls in the freezer until your ready to make your hot cocoa. 

To make the hot cocoa: pour 1 1/4 to 1 1/2 cups (depending on how rich you like your cocoa) milk into a microwave-safe mug. Place one unwrapped truffle hot chocolate ball in the milk and microwave for about 2 minutes, or until chocolate is melted. Stir well until the chocolate is combined with the milk. Serve warm and top with whipped cream or marshmallows.

Recipe adapted from Mel’s Kitchen Cafe

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