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1
In a medium microwavable bowl, combine all of the ingredients.
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2
Microwave for one minute intervals; stirring often until melted, smooth and silky.
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3
This may take a few minutes.
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4
Some of the chips will not look melted, but once stirred it will become smooth.
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5
Do not over cook or it will seize.
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6
Stir in cinnamon and nutmeg, if using.
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7
Let the mixture cool 10 minutes at room temperature.
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8
Cover the bowl with plastic wrap and place in the refrigerator for approximately 2 hours until thick.
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9
Scoop out a scant 1/4 cup of the mixture and place individual scoops on a wax paper-lined baking sheet.
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10
Place the baking sheet in the refrigerator and let the mounds harden for 15 minutes.
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11
Once chilled, roll the mounds into balls, pulling the sides of the plastic wrap over to cover the ball.
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12
Place the balls in freezer until ready to use.
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13
Pour 1 1/4 to 1 1/2 cups of whole milk into a microwave-safe mug.
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14
Place one unwrapped Hot Cocoa Truffle Ball into the milk.
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15
Microwave for 2 minutes.
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16
Stir well until the chocolate is combined with the milk.
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17
Serve piping hot topped with your choice of whip cream, marshmallows, cinnamon, nutmeg or liqueur.
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18
May add a candy cane or cinnamon stick.
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19
Hot Toffee Truffle Balls: Substitute the chocolate chips for 2 cups butterscotch chips.
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20
Mexican Hot Chocolate Truffle Balls: Eliminate the nutmeg.
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21
Add 1/8 tsp cayenne pepper 1/2 teaspoon vanilla extract.
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22
Almond Joy Truffle Balls: Eliminate the cinnamon and nutmeg.
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23
Add in 1 teaspoon each of almond extract and coconut extract.
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24
Reese's Cups Truffle Balls: Eliminate the cinnamon and nutmeg.
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25
Add in 1/4 cup peanut butter when heating the ingredients.
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26
Andes Mint Truffle Balls: Eliminate the cinnamon and nutmeg.
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27
Add 1 teaspoon peppermint extract.
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28
Roll in crushed peppermint or serve with candy cane sticks.
