It’s winter, OK maybe it’s not winter, but you’re craving hot chocolate. Instead of the normalised cocoa powder and milk, change it up with these bad-ass truffle bombs.

If you decide to change your mind mid-way, you can always just eat the truffles and wash them down with the glass of milk. Whichever way you fancy, it will end up together in your stomach, eventually.

ingredients:

1/2 cup of heavy cream (or coconut milk)
1 – 1/2 cup (the whole bag) of your favourite chocolate chips
1/2 cup of cocoa powder

the way:

– place the cream in a saucepan and bring to a boil on medium heat. Immediately remove the pan from the stove and let it rest for a few minutes. Then, pour the rested cream onto your chocolate chips and stir until they’re fully incorporated.

– pour your mixture into a container and pop the baby into the fridge until it’s firm. I typically like to put it in the freezer, because I’m impatient when it comes to chocolate.

– when the chocolate is firm, use a spoon and begin scooping. Sizes can vary based on the spoons you own, and how big you want your bombs to be. I typically make around 15 truffles.

– once you have your chocolate balls all rolled out, you can now decorate them with whatever you like: mini marshmallows, nuts, crushed candy canes, or whatever you find in the pantry.

– to make the hot chocolate, choose your desired liquid and use 2 to 3 truffle bombs per serving. Heat it up in a saucepan/microwave and stir until smooth.