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
Truffle Hot Chocolate Balls
Printable Version with Picture
Printable Version
*Makes about 9-10 hot chocolate balls
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 unwrapped truffle hot chocolate ball 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
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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!
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!
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!
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!
Thank you Mel, I made these and put them in mugs and gave them as gift, they are so yummy. Merry Christmas!
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!
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