I'm a bit behind with my posting, as you can see from the candy canes. However, candy canes are not necessary to make this hot chocolate fantastic. It is a really creamy and tasty hot drink for a cold day. I slurped it down quite quickly. Or, slurged it down, as my 4-year-old says.
I have to give 95% of the credit for this post to my husband. The only things I did were help to roll the chocolate truffles into balls and edit the photos. He did everything else, including the food styling and photography! Impressive, huh?
In a small, heavy saucepan, heat 2 tablespoons of heavy cream over medium heat. Stir in 7 ounces of chopped white chocolate until melted.
2 tablespoons of Bailey's liqueur
1 teaspoon vanilla extract
Stir until combined. Transfer the pan to the refrigerator and let chill for 1 hour.
Line a baking sheet with wax paper. Scoop large spoons full of the chilled chocolate mixture out of the pan and place onto the wax paper. The mixture will be somewhat goopy at this point. Place the baking sheet in the freezer for 20 minutes, or until truffles are firm but not completely frozen. Roll the balls between your palms until they take on a rounder shape.
Place truffles on a baking sheet with a clean sheet of wax paper. Place in the refrigerator until you are ready to make some creamy hot chocolate!
Heat milk (1 cup for each serving) in a saucepan over low heat until hot but not boiling. Pour 1 cup of milk into each mug. Add 1 white chocolate truffle to each mug of hot milk and stir until melted. Top with whipped cream and chopped candy canes, if desired.