Hot Chocolate Truffles Alyse Baca 2/11/2022 Share Pin Tweet Just when we thought our Haute Chocolate Collection couldn't get any sweeter, now our Culinary Director Alyse Baca is tellin' us you can use 'em to make truffles?! Get Lucy & Ethel on 'em with your choice of our Classic, Chai-spiced, or Mexican blend. Highly customizable, decorate-able AND gift-able. What more could you want? Ingredients 1 (12 oz.) bag of good quality chocolate chips (we used Guittard semi-sweet chips) 2 Tbsp unsalted butter, room temperature â…” cup heavy cream 1 Tbsp Spicewalla Haute Chocolate Blend (pick your favorite!) Toppings: sprinkles, toasted coconut, cacao nibs, sesame seeds or more Spicewalla Haute Chocolate blend! Shop the Recipe Print Preparation Place the chocolate chips and butter in a heat safe bowl, set aside. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Take off the heat and quickly stir in 1 Tbsp of the Haute Chocolate blend of your choice. Immediately pour the hot cream over the chocolate chips and butter, let sit for about 5 minutes. Whisk the cream, butter and chocolate together until it is smooth and glossy. Pour the chocolate into a shallow dish, cover with plastic wrap directly touching the surface and chill for at least 2 hours. Use a spoon or small cookie scoop to scoop out about 1 Tbsp of the chocolate and roll into a ball. Immediately roll the truffle in your desired topping and place on a serving plate. Enjoy at room temperature! Shop the Recipe Dessert Fall Side snack vegetarian Winter Comments Add a Comment Name Email Message Please note, comments must be approved before they are published