I love me some hot chocolate. In a big, obsessive way. I love the stuff and may or may not be known to enjoy it year round. If someone happened to give me truffle hot chocolate balls as a Christmas gift? Well, I’d seriously consider leaving my entire inheritance to them. (The fact that it consists of legos and wooden spoons is an inconsequential matter, I’d say.)
These truffled balls are a combination of divine chocolate and silky cream. The resulting ganache is chilled and then rolled into balls and wrapped. The glorious mounds of chocolate can be frozen to be enjoyed as you like. Plopped in a mug of milk and heated, this makes for some seriously delicious hot cocoa.
Just in case you might benefit from someone’s valuable inheritance, like mine, I wanted to pass this recipe on for rich, decadent hot chocolate balls that make a wonderful holiday gift (or to hoard and devour yourself). Pile the wrapped balls in a mug, tie with a ribbon and instructions for the hot cocoa, and you are good to go. Your friends will love you.
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One Year Ago: Thick and Chewy Gingerbread Cookies
Two Years Ago: Chocolate Peppermint Cookies
Ingredients
- 12 ounces semisweet chocolate chips (about 2 cups)
- 1 cup heavy cream
- 1 tablespoon sugar (optional – I liked the richness of the chocolate without but in another batch, my kids and husband liked the extra sweetness)
- 1/8 teaspoon salt
Directions
- 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 1/4 to 1 1/2 cups (depending on how rich you like your cocoa) milk into a microwave-safe mug. Carefully drop one truffle hot chocolate ball that has been unwrapped from the plastic in the milk. Microwave for about 2 minutes. Stir well until the chocolate is combined with the milk. Serve warm!
Recipe Source: my version of a recipe seen in Cook’s Country
Do you think sweetened condensed milk would work as a substitute for the heavy cream and sugar?
tbp – I don’t know, to be honest. I’m not sure the sweetened condensed milk would allow the ganache to set up in the same way but it’s always worth a try, if you don’t mind risking the chocolate (in case it doesn’t work). Sorry I’m not more help – I always stick with the cream.
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[...] Make hot chocolate balls [...]
Thank you for posting this, I am going to have to try it, I love dark chocolate so will make mine with drak chips and roll in Andes baking chips for some mint flavor
what’s the chances that after ten minutes in the fridge… we eat these =P
These look amazing! I found them on pinterest and making them for some christmas gift exchanges with your mug idea and some marshmallow stirring sticks
I just found they have a chocolate whipping cream for the holidays – what do you think of using that? I don’t know that you can really have too much chocolate – but I wasn’t sure if the consistency will be right?
I’m pretty excited about them! I may have to try to get my own gift back….
I tried making these using the exact recipe and I couldn’t get them to harden, they were kind of runny, so i left them in the refrigerator overnight. What did I do wrong?!
Lori – I’ve never seen the chocolate whipping cream nor have I tried it so I can’t weigh in on how it would work/taste in this recipe. Let me know if you try it!
Marissa – I have no idea what could have gone wrong. Hmmm…any way you could have added too much cream? Hopefully the ganache thickened up overnight. Good luck!
I used the chocolate whipping cream – the ganache is super yummy – it hardened wonderfully – they turned out perfect. Can’t wait to mix it with my milk later!!! I didn’t add the sugar because I figured the extra chocolate would make this sweeter anyway… It did!
Marissa,
This is the same problem I had, how did you make out? Mine don’t look pretty, and once they are out of the freezer they start to thaw out right away, but they taste good!! I think I will take the advice of someone else and attach them to a spoon and freeze, should help make them look better anyway. Maybe even roll them in cocoa powder (or hot cocoa mix powder) to keep them from sticking to the plastic wrap.
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Im eager to try this out for gifts but I had a question. I have to use whipping cream right? I was gonna try using just regular milk, but I have a feeling that wouldn’t work lol
Hmmm….
Tiffany – you are right, the milk wouldn’t work to thicken up the ganache. Cream is the way to go!
These look amazing and I’m really looking forward to making them. Just wondering though, if I make them as a gift are they good to remain in the fridge until I give them and then presumeably room temperature for a period of time until they make it to the recipient’s freezer? I plan to make them a day or two before I give them. Thanks very much, really excited about these!
[...] for my first attempt at the hot chocolate truffles, found here, that I was linked to from the post “50 Things to do with Kids in December” (I suggest [...]
These seem so brilliant! Have you ever tried making them with anything other than cream for those that are lactose intolerant… and if so what? Thank you!
Sophie – if I were you, I’d freeze them – especially if they need to stay at room temperature. Even then, I’d try not to keep them at room temp for longer than a couple of hours. Hope that helps!
Kat – I’ve never tried a substitution for the whipping cream. Sorry!
E,
They were still very soft! I wrapped them anyways and they are still edible just harder to make. I’m definitely going to try them again though!
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For anyone wondering how long they’ll last at room temp, not very! They get mushy very quickly. I don’t think it’ll matter as to them being inedible, just not as pretty. I made another batch of them and rolled them in hot cocoa mix powder, this made them look prettier and I could work them easier. I rolled the dark chocolate/mint ones in 10x sugar, it didn’t seem like it was changing the flavor any and it was coating it so I could work them. I attached them to spoons and wrapped them tightly so if they get soft at a party they can stay together.
Did these in a cute Christmas mug for teacher gifts this year. Thanks for the great recipe.
Instead of microwaving I melted the chocolate and cream in a double boiler. They turned out this time!! Thanks for the idea! Great gifts!
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This sounds amazing. I was wondering though, in place of the heavy cream, could you use Irish Cream?! Or even Coffee Liqour? Of course these would be for adults only.
Lisabeth – I’ve only ever used the heavy cream so I can’t vouch for substituting it. Sorry!
[...] Recipe adapted from Mel’s Kitchen Cafe [...]
Thank you Mel, I made these and put them in mugs and gave them as gift, they are so yummy. Merry Christmas!
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As so many other commenters have said: thank you for posting this recipe–it looks absolutely delicious! I’m thinking it would make an AWESOME addition to my morning coffee… on rare occasions, of course.
Blessings!
Can these truffles be eaten on their own, or should they only be use for hot chocolate?! The hot chocolate idea is genius, but I love eating truffles by themselves!
Thanks!
I ate some after making them… don’t see any reason it would hurt!
Nichole – sure, you can eat them on their own!
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yumm!! I love hot chocolate… I’m sure I will love these!!
I love this idea! It will be great for my coworkers. How long do they stay good for once they are made?
Elise – probably a couple of months in the freezer.
Mel, I won recipe group last night with this recipe! That’s three wins that are all from you. The theme was recipes inspired from a book (not a cookbook). I saw this recipe and really wanted to try it and remembered a line from Polar Express that said, “We drank cocoa as thick and rich as melted chocolate bars,” so it was perfect. I served it with three different flavored whipped creams to choose from — vanilla bean, almond, and peppermint. I did add quite a bit of sugar to the whipped cream because I thought the cocoa could be sweeter. I will try a different brand of chocolate chips next time (didn’t see the “Nestle Toll House NOT recommended” comment until it was too late) and maybe 2 T. of sugar. Did I mention I have quite a sweet tooth?
Anyway, thanks for another win! I always give you credit! You can see our blog at http://www.hrrecipeladies.blogspot.com
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Do you really put the unwrapped truffle ball in the milk or do you unwrap it first?
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YUM!!! That’s all I have to say!!!
Has anyone tried this with Andes mints?? I’m wondering if it would work for a minty hot chocolate!
I am in LOVE with this idea! I too am a fan, and share in this obsession of hot chocolate come rain or shine. XO!
[...] when I discovered this recipe at Mel’s Kitchen Cafe, I knew I wanted to try it for a hot chocolate variation. It sat on my [...]
I made these yesterday and they are so delicious. I’m trying not to eat them before making the hot chocolate. I used bakers chocolate instead and added stevia to sweeten. I replaced half of the heavy cream with nonfat half and half (because I didn’t have enough). I added a pinch of cinnamon and cayenne. So yummy! I’m thinking they would be good with some instant coffee inside for a mocha
I liked someone else’s idea rolling them in peppermint candy. Especially because my boyfriend said it looked like I saved my own poop.
Love these! I have to use almond milk to melt the truffle balls in, due to lactose intolerance. Going out on a llimb using real cream, but so far so good.
I tried to make these last night and it was a total flop! They never set up. Even after a night in the freezer and they are still gooey. Total waste of time.
Hey Mel, could you use Baker’s chocolate instead of chocolate chips?
Patty – sure!
Thanks Mel! I have made them by the original recipe and my kids and I love them. My one son said, “oooo so chocolatey” Christmas gifts this year.
I think I may try this with andies mints. I have a feeling this will be a hit this christmas!
Do you have a dairy free version of it? Could I use coconut milk instead of the heavy cream?
Hi Jody – I’m not familiar with dairy-free substitutions so I’m afraid you might have to experiment. I think coconut milk sounds like a good try!
Looking forward to trying these!!! I’m also going to try white cholocate!!!
:) Yummy!
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Making these for gifts sounds like a great idea. Being a milk product, how long can it sit out before going bad? Can you make these ahead of time and give as a gift a week later or do they have to sit in the fridge/freezer until you run out the door? I can’t imagine the person receiving them using it right away. Next day maybe.
Yummy!
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I saw someone else asked this as well, but I was wondering if you take off the plastic wrap before dropping the truffle ball into the warm milk. It says in the recipe not to unwrap them, and I’m just not sure what would happen to the plastic wrap if you didn’t.
2cool-Grammy – I would refrigerate these as soon as you make them and freezing them works good, too, so you can make them ahead of time. If they are frozen, they can probably sit tight at room temp for 2-3 hours as long as it is cool and not blazing hot. If you are giving them as gifts, you could instruct the person to refrigerate or freeze them until ready to use.
Rebecca – yes, please unwrap the plastic from the truffle before making it into hot chocolate. If the wording in the recipe is confusing, I apologize. It doesn’t say NOT to unwrap the truffle, it says to drop “one unwrapped truffle hot chocolate ball” in the milk, as opposed to a wrapped truffle ball which would be one that has plastic around it. Unwrapped indicates the truffle should be unwrapped from the plastic. Does that make sense? I’ll edit the recipe to avoid further confusion.
I just made these, waiting patiently for them to cool! The ganache is so good!! I added a tsp of vanilla flavoring and only 1 tbsp of sugar. Can’t wait to make some hot cocoa! Thank you for such a great idea/recipe
Could you put in ice cube trap with popsicle stick in it?
Hi Joan…sure, that’s worth a try as long as the chocolate mixture doesn’t stick to the ice cube tray.
Do they have to be frozen at all times? or can they be left at room temp to be given as a gift?
Marti – I know the comments are cumbersome to read through but I believe that question has been addressed. They get really soft if left at room temperature for too long but they can be taken out of the freezer and be fine for a few hours.
[...] also totally become obsessed with the idea of hot chocolate truffle balls. Just plop them into some hot milk and you’ve got fantastic hot chocolate. Such an AMAZING [...]
I thought I’d be clever and use this substitution I saw where I added butter to whole milk to make heavy cream (sounds legit, right?)… buuut after scooping out the “balls” and having them sit in the freezer for 15 minutes, they still aren’t firm enough to hold their shape. I’ll let them sit there longer, but even if I can’t give them away, they’re still delicious!
I used 1/2 cream and 1/2 Bailey’s (no children were harmed in the preparation or enjoyment of this recipe!) for a girls’ night at my house… and they were FANTABULOUS. I rolled them on a cookie sheet lined with parchment paper, and just sat it in the freezer and served from there.
I’ll say this… I practically had to double the recipe to actually get enough for guests, there was a good amount of sampling going on! Thanks, Mel — delish!!
…has anyone tried boxing and mailing these..?..
I made these as Christmas presents for my roommates and everyone loved them! They make super tasty hot chocolate and they’re simple enough to make that I did just fine in a sparse dorm kitchen. I will definitely be making these again! Thanks so much for sharing.
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[...] Photo Credit: Mel’s Kitchen Cafe [...]
These were such a disappointment. Did not set up/freeze solid and is a chocolatey gooey mess. I’m sorry I wasted my time and money on making these.
I made these with stevia and sugar-free chocolate chips = turned out awesome! Also, I used cupcake liners to put the hot chocolate truffles in and it worked really well.
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Do you think that non dairy creamer can be substituted for the cream? I always need the lactose free stuff and use the liquid creamer to make hot chocolate.
Barb, I’ve never tried it that way so I don’t know. Have you read through the comment thread? Several others have asked the same question and might have checked back in with results.
[...] girls and I have also tried these hot cocoa truffles using Andes Candies. DELICIOUS. They were also a hoot to make, rolling chocolate fudge is quite a [...]
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OMG! *FAINTS* I have to try this out
thank you .