Truffle Hot Chocolate Balls

12 ounces semisweet chocolate chips (about 2 cups)
1 cup heavy cream
1 tablespoon sugar (optional-omit if you prefer richness rather than sweetness)

1/8 teaspoon salt

•  In a medium bowl, combine all of the ingredients. 

• Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. It may look grainy and messy to start but after it heats thoroughly and is whisked to combine, it will become smooth. 

• Be careful not to overheat as the chocolate can seize. The trick is to stir often since the mixture will blend together even when it looks like the chocolate chips haven’t melted completely.

• Let the mixture cool for about 10 minutes at room temperature. 

• Cover the bowl with plastic wrap and place in the refrigerator for 2-3 hours until the mixture is firm.

• Scoop out about 1/4-cup spoonfuls of the mixture and place them on a wax paper-lined baking sheet 

• Place in the refrigerator and let the mounds harden slightly, about 15-20 minutes. 

• Roll the chilled mounds into balls and place on squares of plastic wrap (about 4 inches by 4 inches). 

• Pull the sides of the plastic wrap over to cover the ball and place the balls in the freezer until ready to use.

 

To make the hot chocolate: 

Pour 1 1/2 cups milk into a microwave-safe mug. 

Carefully drop one unwrapped  hot chocolate truffle in the milk. 

Microwave for about 2 minutes. 

Stir well until the chocolate is combined with the milk. 

Serve warm!