A super cute idea for yourself (or loved ones!)
3 and 3/4 cups dark chocolate (chopped)
1 (14-ounce) can sweetened condensed milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon Kosher salt
3 cups tiny crunchy marshmallows
1 and 1/2 cups dark chocolate (chopped)
1 recipe truffle base
nonstick cooking spray
milk (8-ounces per serving, warmed, to serve)
For the Truffle Base: In a large heatproof bowl, add chocolate and set aside.
In a medium saucepan over medium heat, add condensed milk and heavy cream. Whisking continuously, bring to a simmer and remove from heat. Pour condensed milk mixture over chocolate and whisk until smooth. Add vanilla extract and salt, stir to combine.
Transfer chocolate mixture to a baking dish, cover with plastic wrap and refrigerate until set, about 30-45 minutes.
To Assemble: Line a baking sheet with wax paper and set aside. Spray a 1-inch cookie scoop with cooking spray and set aside.
In a large shallow bowl, add marshmallows and set aside.
Remove chocolate mixture from refrigerator and using prepared cookie scoop, scoop the chocolate mixture into hands. Roll scooped chocolate between hands to form a smooth ball and place on prepared baking sheet.
Working with one at a time, roll ball in marshmallows, gently pressing them into ball and return to baking sheet. Repeat until all balls are completed.
In a medium microwave safe bowl, add dark chocolate and place in the microwave for 30 seconds. Stir and return to the microwave for another 30 seconds, or until chocolate is melted and glossy.
Using a spoon, drizzle melted chocolate over the completed balls. Place lollipop stick in center of each ball, and transfer to refrigerator for 15 minutes or until chocolate has set.
To Serve: In a medium sauce pan over medium heat, add milk and bring to a gentle simmer. Remove from heat and transfer to mug. Dip truffle into mug and gently stir to melt and combine. Enjoy!
Tip: For an extra crunch, roll truffles in your favorite crushed nut before refrigerating!