White truffle hot chocolate

A really creamy and tasty hot drink for a cold day! 

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.

Add:

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.

White Truffle Hot Chocolate

A really creamy and tasty hot drink for a cold day!

Contributed by Megan Porta from pipandebby.com.

Published Jan 07, 2012

Serves: 12

Total time: 1 hr 30 min

WhiteTruffleHotCocoa"

Ingredients:

  • 2 tablespoons heavy cream
  • 7 ounces white chocolate, chopped
  • 2 tablespoons Bailey’s liqueur
  • 1 teaspoon vanilla extract
  • Milk (1 cup for every serving)
  • Candy canes and whipped cream, for garnish (optional)
Instructions:
  1. In a small, heavy saucepan, heat the heavy cream over medium heat. Stir in the white chocolate until melted. Add the Bailey’s and vanilla and stir. Transfer pan to the refrigerator and let chill for 1 hour.
  2. 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. Place the baking sheet in the freezer for 20 minutes, or until firm but not completely frozen. Roll the truffles between your palms until they take on a round shape. Place them on a clean wax-paper-lined baking sheet and place in the refrigerator until ready to use.
  3. Heat desired number of servings of milk 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.