Truffle Hot Chocolate Balls

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.

Truffle Hot Chocolate Balls

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.

Truffle Hot Chocolate Balls

One Year Ago: Thick and Chewy Gingerbread Cookies
Two Years Ago: Chocolate Peppermint Cookies

Truffle Hot Chocolate Balls

Yield: Makes about 9-10 hot chocolate balls

Truffle Hot Chocolate Balls


  • 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


  1. 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.
  2. 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.
  3. 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

207 Responses to Homemade Hot Chocolate Truffles

  1. E says:

    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.

  2. Nanci says:

    Did these in a cute Christmas mug for teacher gifts this year. Thanks for the great recipe.

  3. Marissa says:

    Instead of microwaving I melted the chocolate and cream in a double boiler. They turned out this time!! Thanks for the idea! Great gifts!

  4. […] Truffle Hot Chocolate Balls! […]

  5. […] -Truffle Hot Chocolate Balls from Mel’s Kitchen Cafe […]

  6. […] Hot Chocolate Balls Another very simple gift recipe is for Truffle Hot Chocolate Balls.  These pair perfectly with the super cheap customized mugs we all ordered a month or so ago.  It […]

  7. Lisabeth says:

    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.

  8. Mel says:

    Lisabeth – I’ve only ever used the heavy cream so I can’t vouch for substituting it. Sorry!

  9. […] Recipe adapted from Mel’s Kitchen Cafe […]

  10. Tiffany says:

    Thank you Mel, I made these and put them in mugs and gave them as gift, they are so yummy. Merry Christmas!

  11. […] calendar, hot chocolate balls, snow globes, gift […]

  12. […] Hot Chocolate Truffle Balls, from Mel’s Kitchen Cafe.  Totally easy – totally fun!  Drop them in some hot milk for a fabulous flavor explosion.  Or eat ‘em straight up – either way these are winners! […]

  13. […] stove stirring and stirring to make the good-tasting homemade stuff.   Here’s a great and decadent variation you can make ahead and store in the freezer (just add very hot milk, per the instructions), and one […]

  14. […] Adapted from Mel’s Kitchen Cafe […]

  15. […] Truffle Hot Chocolate Balls by Mel’s Kitchen Cafe […]

  16. Kelly says:

    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!

  17. Nichole Spencer says:

    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!

  18. Elizabeth says:

    I ate some after making them… don’t see any reason it would hurt!

  19. Mel says:

    Nichole – sure, you can eat them on their own!

  20. Kate says:

    yumm!! I love hot chocolate… I’m sure I will love these!!

  21. Elise says:

    I love this idea! It will be great for my coworkers. How long do they stay good for once they are made?

  22. Mel says:

    Elise – probably a couple of months in the freezer.

  23. Michelle Watabe says:

    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

  24. […]   Lavender Hot Chocolate 3.   Chocolate Doughnut Hot Chocolate (Gluten and Dairy Free) 4.   Truffle Hot Chocolate 5.   Dark Chocolate Hot Chocolate 6.   Chocolate Bunny Hot Chocolate 7.   Frozen Hot […]

  25. Runt says:

    Do you really put the unwrapped truffle ball in the milk or do you unwrap it first?

  26. […] Drink: Truffle Hot Chocolate Balls.  I printed this recipe over a year ago and still haven’t tried […]

  27. Diana says:

    YUM!!! That’s all I have to say!!!

  28. sarah says:

    Has anyone tried this with Andes mints?? I’m wondering if it would work for a minty hot chocolate!

  29. Cynthia says:

    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!

  30. […] 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 […]

  31. Holli says:

    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.

  32. Michelle M says:

    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.

  33. Lindsay says:

    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.

  34. Patty says:

    Hey Mel, could you use Baker’s chocolate instead of chocolate chips?

  35. Mel says:

    Patty – sure!

  36. Patty says:

    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.

  37. becca says:

    I think I may try this with andies mints. I have a feeling this will be a hit this christmas!

  38. Jody says:

    Do you have a dairy free version of it? Could I use coconut milk instead of the heavy cream?

  39. Mel says:

    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!

  40. Amanda says:

    Looking forward to trying these!!! I’m also going to try white cholocate!!! :):) Yummy!

  41. 2Cool-Grammy says:

    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.


  42. Rebecca says:

    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.

  43. Mel says:

    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.

  44. Daphne says:

    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 😉

  45. Could you put in ice cube trap with popsicle stick in it?

  46. Mel says:

    Hi Joan…sure, that’s worth a try as long as the chocolate mixture doesn’t stick to the ice cube tray.

  47. Marti says:

    Do they have to be frozen at all times? or can they be left at room temp to be given as a gift?

  48. Mel says:

    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.

  49. […] 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 […]

  50. Diane K says:

    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!

  51. Becky says:

    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!!

  52. Sally says:

    …has anyone tried boxing and mailing these..?..

  53. Jennifer says:

    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.

  54. […] Hot Chocolate truffles are delicious!  Drop one of these balls into a glass of coconut milk, almond milk or regular steamed.  Terrific solo too! […]

  55. […] Photo Credit: Mel’s Kitchen Cafe […]

  56. Anne says:

    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.

  57. Kylee says:

    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. 🙂

  58. […] Chocolate on a Stick by Whipperberry 3. Mexican Spiced Hot Chocolate by Gimme Some Oven 4. Truffle Hot Chocolate Balls by Mel’s Kitchen Cafe 5. Salted Caramel Hot […]

  59. Barb says:

    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.

    • Mel says:

      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.

  60. […] 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 […]

  61. […] the couch watching Christmas shows.  I wanted to gift some Hot Chocolate too and when I saw these Truffle Hot Chocolate Balls from Mel’s Kitchen Cafe I knew I had found my […]

  62. OMG! *FAINTS* I have to try this out 🙂 thank you .

  63. […] can be something small like a pen, a dollar tucked beneath a folder, a piece of origami, Truffle Hot Chocolate Balls, or something you know they need. Give for no apparent reason and without telling them it’s from […]

  64. Izzy says:

    This is brilliant! I have 2 questions, 1. Can you use regular 70% cocoa solids dark chocolate broken up? 2. What is one cup of heavy cream in milillitres? Thanks!

    • Mel says:

      Hi Izzy – you’ll have to google the conversion from cup to milliliters since I’m don’t know that conversion and yes, you should be able to use the 70% dark chocolate; just keep in mind the truffles won’t be as sweet.

  65. Lori says:

    These look amazing. I am definitely adding chocolate chips and cream to my next shopping list. My daughter is a year-round hot cocoa drinker too. I love the idea of rolling them in crushed candy canes. One of our local stores sold bags of crushed candy canes last year, best thing ever. Saves all the work of unwrapping them and crushing them yourself. Once they past our taste test, I am sure they will be added to our Christmas gifting list.

  66. tina says:

    do you think this would work with carob? my aunt has heart problems and can’t have real chocolate and really misses it. I made her carob chip cookies and she loved them! So, I was wondering if you have tried this with carob?

  67. emma williams says:

    has anyone tried adding spices at all to these? i was trying to look through comments but didn’t seen anything… just trying to figure out amounts…

  68. Erica says:

    Could you do this with white chocolate? Minus the sugar of course.

    • Mel says:

      Erica – I haven’t tried it with white chocolate…good luck if you do! White chocolate has completely different properties than “real” chocolate and sometimes can melt quite differently.

  69. Elizabeth says:

    I had not read through the chip suggestions and blithely proceeded with crappy Nestle’s semisweet chips. I didn’t even wait for the ganache to chill into balls before sampling. I think I was making animal sounds as I sipped the stuff. I would try to put my cup down and then grab it for another tiny sip. Just amazing stuff. I can’t imagine what I would do if I added extracts or candy canes. It was so good I will be making for my dearest friends.

  70. james says:

    that idea was fantastic I am going to try this with hazelnut topping and chocolate balls. Thanks for the recipe 🙂

  71. Julie says:

    Anybody tried replacing part fo the cream with Bailey’s? Or Frangelico? Or coffee liquor? Any idea on the quantity used?

  72. Narla says:

    How long do these last? And can I use boiling wear instead? thanks

    • Mel says:

      They last several weeks in the fridge, longer in the freezer. Using milk makes the hot chocolate much richer and better in my opinion.

  73. Tracy says:

    I made this last Christmas and gave it as a gift in cute little mugs for my sister and brother-in-law and they loved it!! Do you mind if I post this recipe on my blog? I will credit you and post a link as well. Thank you 🙂

  74. Melissa says:

    First of all, big fan of your website address, but I am partial. 🙂

    Secondly, I love these truffle balls. I tend to make a double batch (or more) to last me through the cold months. I’m not a coffee person, so these are a perfect morning treat! I While I don’t like coffee, I do put a couple of ice cubes made with leftover coffee into the cocoa if I need a little energy.

    I just wanted to let you know that even after you posted this four years ago, I love this recipe and will be using it happily for the rest of my life!

  75. Julie says:

    I knew this recipe would be perfect for family coming for the Christmas holidays. I was concerned about making this in the microwave, so instead I used the small crock pot that came with my huge crock pot from Costco many years ago (and which I have never used before). It took 20 minutes, but it was perfect and easy. The balls are in my freezer awaiting grandchildren. Thanks for this!

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