4 ounces (1/2 glass) overwhelming cream
Squashed confection sticks to finish, discretionary
Separate out 12 ounces (around 2 containers) and spot it in a medium hotness safe dish. Leave the staying 6 ounces (1 mug) aside for the present.
Put the cream into a little pan and spot it over medium high temperature. Heat the cream until it stews, however don’t let it go to a full bubble.
Spill the hot cream over the cleaved chocolate in the vessel. Given it a chance to sit for one moment. Utilize a speed to tenderly mixthe cream and chocolate together,until the chocolate is totally softened and the mixture is smooth and sparkling.
Utilize a treat scoop or an expansive spoon to shape the chocolate into substantial balls, around 1/2 inches in measurement. Move them between your palms to make them round, tidying your palms if vital with cocoa powder to counteract staying.
Melt the staying 6 ounces of chocolate in the microwave. Spill an extensive spoonful of chocolate in your palm. In the event that sought, sprinkle a squeeze of pounded confection sticks on top while the chocolate is still wet.
Once the chocolate is situated, store the truffles in an impermeable compartment in the icebox for up to a month.
To make hot chocolate: join 6 ounces of milk and 1 hot chocolate truffle in a little pot over medium high temperature. Whisk periodically as the milk warms and the truffle softens. When everything is softened and warm, your hot chocolate is prepared!