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Day 3 – 25 Days of Cookies: Chocolate Truffles

Happy Saturday!

 

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Continuing with 25 Days of Cookies aka 25 Days of Cooking aka Cookmas, I decided to make these hot chocolate bombs or chocolate truffles. What are hot chocolate bombs you ask? Well you simply drop them in hot milk, and the chocolate melts to form hot chocolate! Or you can serve them as truffles as I did at school and my mother’s Bunco Holiday Party.

 

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These are a chocolate lover’s dream – they are very chocolatey and rich. Like melt-in-your-mouth-goodness-that you might-not-be-able-to-finish-it-in-one-sitting rich.

 

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The best part of this recipe is that you can easily alter the recipe and scale it! I had made two versions: one coated in crushed candy cane (I love peppermint, can you tell?) and the other with cocoa powder and Kahlua liquor. However, if you don’t fancy peppermint, like someone I know, you can add almond extract and coat the truffle in cocoa powder. Be wary, these can melt if they are kept out in a warm place for too long – I recommend keeping them in an airtight container in the fridge for 3-4 days or in the freezer for a couple weeks.

 

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If you missed my first two days: I made Unconventional Peppermint Bark and Pecan Oatmeal Cookies.

Chocolate Truffles - Hot Chocolate Bombs

Prep Time: 15 minutes

Yield: 20 truffles

Chocolate Truffles - Hot Chocolate Bombs

A chocolate lover's dream!

Ingredients

  • 2 ¾ semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • Optional: peppermint extract or liquor (like kahlua), depending on what flavor you want
  • Cocoa powder or crushed candy canes for coating

Instructions

  1. In a medium saucepan, melt together the chocolate chips, heavy cream, sugar, and salt. Stir constantly until smooth. Add vanilla and optional liquor. Pour the chocolate into a bowl and refrigerate until firm, 1-2 hours ( or put it in the freezer for an hour).
  2. Line a baking sheet with parchment paper. Scoop out 1 inch balls of chocolate and roll in your choice of cocoa powder or crushed candy canes.
  3. Freeze/refrigerate once again to allow the balls to firm up.
  4. Serve them as is or melt in hot milk to make hot chocolate!
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