Ingredients

Units Scale

12 ounces dark chocolate chips (like Hershey’s Special Dark)
1 cup heavy cream
1 tablespoon sugar
1/8 teaspoon salt
2 pkg of hot cocoa mix or 20 mini peppermint candy canes crushed (**see tip below)

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Instructions

Place ingredients in a double boiler (***see note below) and stir until chocolate is melted and all the ingredients are well combined. A whisk is useful to use at the very end to get it nice and smooth.
Allow the mixture to cool. Cool until the bowl the mixture in is not longer hot, can be slightly warm. Cover the bowl with plastic wrap and refrigerator for about 2-3 hours until firm.
Using a cookie scoop, scoop the chocolate mixture ( approx. 1 inch scoops). Drop each scoop into a bowl filled with the cocoa mix or crushed peppermint candy canes. Roll each ball into the mixture to coat. Immediately place each ball onto a square of plastic wrap. (I tore of 6 inch strips off and cut then in half) Wrap up each ball with plastic wrap to seal. Place balls in a freezer bag and freeze until ready to use. Makes 20-22 balls. All depends on if you eat some while you are making them!
To make the hot chocolate: 1 cup of milk into a microwave-safe mug. Carefully drop two unwrapped hot chocolate truffles into the milk. Microwave for about 1 minute. Stir and microwave for 30 seconds to 1 minute more until the truffles dissolve into the milk. Serve warm!

Notes

** To crush the candy canes, place the wrapped candy canes on a safe surface and pound with a rolling pin. There may be a small amount of candy sneak out of the wrappers but it mainly stays in the wrappers. Open wrappers and place candy in a bowl.

*** They can be made in the microwave. In a microwave safe bowl, combine all of the ingredients. Microwave for 30 seconds and stir. Then Microwave in 20 second intervals until well combined and smooth. Stir well after each interval. Be careful not to overheat or the chocolate will seize. Follow remainder of the recipe above from step 2.