With a two year old running around, all of my holiday preparations are on fast forward. These sweet little truffles take the pain-staking step of rolling completely out of the picture. And the result is equally as beautiful, and equally as delicious as their more troublesome counterpart.
Sprinkle yours with whatever topping you see fit!
Lazy Girl's Chocolate Truffles
7 oz 60% cacao chocolate chips
2/3 cup heavy whipping cream
2 Tbsp butter
1 Tbsp sugar (I used finely ground candy canes)
2 Tbsp cocoa powder or powdered sugar (optional)
Prepare mini muffin tins with liners. If desired, sprinkle the bottom of each liner with cocoa powder or powdered sugar.
Heat butter until melted over medium heat in a nonstick saucepan. Add in cream and gradually bring to a boil. Reduce heat to low and add in chocolate chips, stirring until melted and smooth. Stir in sugar.
Transfer mixture to a spouted measuring cup or bowl. Pour the mixture into each lined muffin cup until 2/3 full.
Sprinkle each cup with topping of choice (I again used finely ground candy canes- but you could also use cocoa powder, sprinkles, etc).
Transfer muffin tins into the refrigerator and refrigerate overnight prior to serving. Serve at room temperature.