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.
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.
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.