12 ounces dark chocolate chips
1 cup heavy cream
1 tablespoon sugar
1/8 teaspoon salt
TOPPINGS: Crushed candy canes or Hershey's cocoa powder
Place all ingredients in a double boiler and stir until chocolate is melted. Whisk works well.
Allow the mixture to cool. 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) and roll into a ball. Then with your choice of topping roll in that. Immediately place each ball onto a square of plastic wrap.
For Gifting: Wrap up each ball with plastic wrap to seal. Place balls in a freezer bag and freeze until ready to use.
To Make Hot Chocolate: 1 cup of milk into a microwave-safe mug (or in saucepan to heat). Carefully drop two unwrapped hot chocolate truffles into the milk. Stir for 30 seconds to 1 minute until the truffles dissolve into the milk. Serve warm!
Wine Choice: Merlot