Hot Cocoa Truffle Balls

Advent is here, Christmas songs have been blasting my house with my off pitch voice for weeks now, but my kids love me anyways.  Christmas is My Favorite and My Best.  I love this time of year, I think it is because my love language is giving and helping.  Not to mention the whole Jesus was born so that I can live and He can live through me Miracle, right?  MN is a great place to live in December when it is Christmas time, but ask me again in January, February and March!?!?!  Today is freezing, if you have never been here you should truly experience the feeling of your nose hairs freezing in under 1 second.  I would like to let you know of a giveaway I noticed for a Naughty and Nice Holiday Trip Giveaway to the Mall of America!  Good luck to everyone who enters and if you win, email me so I can show you around, ask my friends....I can walk through that place with my eyes shut, ears covered after spinning around 100 times.  Sad but true, and there is no tax on clothes here. 

Anyways, back the the topic of food.  I made these today and they are decadent and wonderful.  Try them right away, do not wait.  You will not regret!

Hot Cocoa Truffle Balls
Print recipe here

2 C (1 12 ounce package) chocolate chips (I prefer the high % cocoa chips)
1 C organic heavy whipping cream
1 TB organic powdered sugar (or any sugar)
½ tsp Vietnamese Cinnamon
dash or pinch of ground nutmeg
⅛  tsp celtic sea salt

1. In a medium bowl, combine all of the ingredients. Microwave for one minute. Remove and stir until grainy.

1 minute

2. Place back into microwave for 1 minute. Remove and stir until mixture is fully 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.  Stir in your cinnamon and nutmeg.

2 minute

3. Let the mixture cool 10 minutes at room temperature. Cover the bowl with plastic wrap and place in the refrigerator for 2 hours.

4. Scoop out a scant ¼ cup spoonfuls of the mixture and place them on a wax paper-lined baking sheet. Place the baking sheet in the refrigerator and let the mounds harden for 15 minutes. (Or in my case, stick them outside....)

5. Bring the tray of chocolate mounds back out. Roll the chilled mounds into balls and place on squares of foo-foo Christmas plastic wrap cut into 6” squares.


Cute, looks like penguin is holding up the Truffle Ball :)

6. Pull the sides of the plastic wrap over to cover the ball and place the balls in the freezer until ready to use.  Makes 12 truffles.

 

 
Make the Truffle Hot Cocoa:

1. Pour 1 ½ cups of whole milk into a microwave-safe mug. Place one unwrapped Hot Cocoa Truffle Ball into the milk. Microwave for 2 minutes. Stir well until the chocolate is combined with the milk. Serve piping hot covered in your choice of whip cream, marshmallows, cinnamon, nutmeg (Ahem- Kahlua) and stir with a candy cane or cinnamon stick!

Wonderful variations ahead, let your imagination go wild and create your own favorite melted mug of naughtiness!

Cherry Cordial Truffle Balls
Sub the chocolate chips for 1 cup chocolate chips, 1 cup cherry chips. Nix the cinnamon and nutmeg.

Hot Toffee Truffle Balls
Sub the chocolate chips for 2 cups butterscotch chips.

Mexican Hot Chocolate Truffle Balls
Add ⅛ tsp cayenne pepper ½ tsp vanilla extract. Nix the nutmeg.

Melted Almond Joy Truffle Balls
Add in 1 tsp each of almond extract and coconut extract. Nix the cinnamon and nutmeg.

Melted Reese's Cups Truffle Balls
Add in ¼ cup peanut butter when heating the ingredients. Nix the cinnamon and nutmeg.

Melted Andes Mint Truffle Balls
Add 1 tsp peppermint extract. Nix the cinnamon and nutmeg. Stir with Candy Cane!



Today's recipes where brought to you by, inspired or adapted from:  Mels Kitchen Cafe