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Marshmallow Hot Cocoa Truffles

Ditch the powdered stuff and whip up a batch of decadent hot cocoa truffles. They’re easy to make and oh-so delicious!

While my aunt’s homemade fudge may be a star of our family’s holiday dessert spread, and one I wait for all year long, I’m equally partial to simple chocolate-ganache truffles. The richness of the chocolate and cream-filled ganache is the perfect starting point for one of the best cups of hot chocolate you will have.

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Stirring a few of the truffle cubes into steamy, hot milk make for a rich and decadent wintertime beverage, plus, these truffles package up perfectly as a great little gift for the chocolate-fiends on your list. Simply seal it up with some glittery tape, affix a tag and you’re ready to go!

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To make the truffles, heat some cream until scalded—aka, until just before boiling, when little bubbles appear around the edges of the pan. Pour the hot milk over a bowl of chocolate chips. Cover, and let it sit for a few minutes, then stir the milk and chocolate mixture ‘til it’s smooth.

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Then, we spread the ganache in an even layer into a parchment-lined and greased loaf pan. Sprinkle with mini marshamallows until they are semi-submerged into the silky ganache, and then refrigerate for several hours until chilled and set.

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Once the ganache has set, remove it from the pan by lifting up the parchment, and cut the truffles into rectangles.

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Then, it’s just a matter of gathering a few mugs and heating some milk before you are on your way to hot-chocolate town!

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