Hot Chocolate Balls

It's time for another Pintervention Party post with Steph and Nicole! I've been looking high and low for things to put in the goodie bag for my son's Kindergarten Winter Party in two weeks.

I knew that I wanted to include my homemade marshmallows but I didn't know if I wanted to just put a stick in them with some frosting or......what.

Then....pinned Hot Chocolate Balls!

source

 

These Hot Chocolate Balls will be the perfect addition to the goodie bags with a chunk of marshmallow!

Truffle Hot Chocolate Balls
from melskitchencafe.com
*Makes about 10 hot chocolate balls
 

12 ounces semisweet chocolate chips (about 2 cups)
1 cup heavy cream
1 tablespoon sugar
1/8 teaspoon salt
 

In a plastic bowl, combine all of the ingredients. Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. Be extra careful not to overheat as the chocolate can seize. The trick is to stir often since the mixture will blend together even when it looks like the chocolate chips haven't melted completely.
 

Let the mixture cool for about 10 minutes at room temperature. Cover the bowl with plastic wrap and place in the refrigerator until the mixture is firm and scoopable, about 2-3 hours. Scoop out about 1/4-cup spoonfuls  (I used a cookie scoop) of the mixture and place them on a wax paper-lined baking sheet. My cookie scoop is about 1 1/2 tablespoons. Place the baking sheet in the refrigerator and let the mounds harden slightly, about 15-20 minutes. Roll the chilled mounds into balls and place on squares of plastic wrap.  Pull the sides of the plastic wrap over to cover the ball and place the balls in the freezer until ready to use.
 

To make the hot chocolate: pour 1 cup milk into a microwave-safe mug. Carefully drop one unwrapped truffle hot chocolate ball in the milk. Microwave for about 2 minutes. Stir well until the chocolate is combined with the milk.

Serve warm!

Pintervention: Chai Tea Concentrate

I'm joining the Pintervention Party with Stephanie and Nicole because I think I have a problem. A Pinning Problem!

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I have tried several things on Pinterest, a couple recipes and a scarf.  The scarf didn't turn out well.  It always surprises me when I'm craft challenged because I'm normally pretty crafty!

Last week....I had a sick little boy at home and in between cuddling him and checking on him while he slept, I spent time on pinterest.  I must have pinned 500 things!

I saw the pin for Homemade Chai Tea and I thought to myself....SELF, I could really go for some CHAI right now!

I checked out the recipe and remembered that I'm a Martha Stewart Wannabe and realized that I had all of the ingredients.  Yes, I had cardamon pods and star anise.  I'm a foodie!  I save jelly jars and they were the perfect containers because then they are easy to share with friends.

Homemade Chai Concentrate from Tasty Yummies
makes approximately 4 cups

4 1/2 cups water
8 bags black tea – I used orange pekoe
2 cinnamon sticks
1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
1/2 cup raw cane sugar (you can add more or less depending on how sweet you like your chai)
1 – 3-inch section of fresh ginger, cut into pieces
10 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
2 whole star anise pods
1/2 teaspoon of whole black peppercorns
1 teaspoon orange zest
1 tablespoon raw honey
1 small square section of cheesecloth, approximately 6″ square (if you don’t want to mess with cheesecloth, make sure you have a good strainer you can use at the end)
kitchen twine

Remove the tags from the teabags and tie them all together. Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, Leave the cinnamon sticks out to make the little pouch of spices a bit more compact. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.

Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.

Remove the pan from the heat strain the concentrate through a sieve.  At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch. Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine.

Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week.

** To serve, mix 1 part concentrate with 1 part milk of your choice. Heat for a warm beverage or serve over ice for a cold drink.


Are you addicted to Pinterest?  Have you made something and want to share it?  Join the party!