Friday, December 16, 2011

Truffle Hot Chocolate Balls

I found the recipe for these truffle hot chocolate balls on Mel's Kitchen Cafe
I thought the idea was genius!  I made them and I loooove them!  When it comes to hot chocolate, there just is no comparison between homemade (made with milk) and the stuff in the packets you mix with water.

With these, I just make up a batch, roll the balls individually in plastic wrap, put the wrapped balls in a ziplock bag and keep them in the freezer.  Then whenever we feel like having hot chocolate we just heat up 8 oz. of milk and drop in one of these little truffles.  So easy and so incredibly rich and delicious!

Truffle Hot Chocolate Balls

Makes about 9-10 hot chocolate balls

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

In a medium bowl, combine all of the ingredients. Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. When you first start stirring, after the first minute or so, you’ll wonder if this mixture will ever come together. It will look grainy and messy but after it heats thoroughly and is whisked to combine, it will magically become beautifully smooth. Be careful not to overheat as the chocolate can seize. The trick is to stir often since the mixture will blend together even when it looks like the chocolate chips haven’t melted completely.

Let the mixture cool for about 10 minutes at room temperature. Cover the bowl with plastic wrap and place in the refrigerator until the ganache mixture is firm and scoopable, about 2-3 hours. Scoop out about 1/4-cup spoonfuls of the mixture and place them on a wax paper-lined baking sheet. My cookie scoop is about 1 1/2 tablespoons. I mounded two of the heaping cookie scoops full of ganache on top of each other to form one ball. Place the baking sheet in the refrigerator and let the mounds harden slightly, about 15-20 minutes. Roll the chilled mounds into balls and place on squares of plastic wrap (about 4 inches by 4 inches). Pull the sides of the plastic wrap over to cover the ball and place the balls in the freezer until ready to use.

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

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