Christmas Chocolate Peppermint Truffles
Serving Size / Yield
- 1 3/4 C. bittersweet chocolate chips
- 1/3 C. heavy whipping cream
- 6 T. unsalted butter, cut into small pieces
- 1/3 C. unsweetened cocoa
- 3.5oz peppermint bark baking bar, chopped
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a bowl. Cool, cover, and refrigerate the mixture until firm, at least two hours. Using a small spoon, roll the mixture into one inch balls. Roll each ball in the cocoa.