Peppermint Mocha Hot Chocolate Truffle Bombs

1. Line a large baking sheet with wax paper and set aside for later.

MAKE GANACHE

1. Set microwave to half power (or medium), then add dark chocolate chips, coffee creamer, and cocoa powder to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
2. Continue microwaving in 15 second intervals, stirring after each interval, until chocolate mixture is completely melted and smooth. Once melted, stir in vanilla extract and crushed peppermint.

COVER AND CHILL

1. Add plastic wrap directly to the surface of the melted chocolate, smoothing it out the best you can, so all the chocolate is in direct contact with the plastic wrap.  This helps prevent a “skin” from forming.  Refrigerate 1-2 hours, or until hardened and firm.

SCOOP AND ROLL

1. Use cookie scoop to portion the ganache into roughly golf ball sized pieces, then use your hands to roll until ball is smooth and round. Add to prepared baking sheet. Repeat with remaining ganache.
2. Refrigerate ganache balls for about 10 minutes, since the heat of your hands will likely have made the ganache a bit soft. For easier clean up, use disposable gloves to roll the balls.

FINISH TRUFFLES

1. Set microwave to half power (or medium), then add milk chocolate wafers to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
2. Continue microwaving in 15 second intervals, stirring after each interval, until chocolate is completely melted and smooth.
3. Get dough balls from refrigerator and dip, one at a time, on a fork in the melted chocolate. Gently tap the fork on the edge of the chocolate bowl to remove excess chocolate, then place back on wax paper lined baking sheet.
4. Add the crushed peppermint to the tops while the chocolate is still melted, so they'll stick to the top. Repeat with remaining dough balls.
5. Let truffles harden, then store in an airtight container in the refrigerator for up to 2 weeks.

TO SERVE

1. Place one truffle bomb in a mug and pour 8 ounces of very hot milk over the top.  Let sit for 30 seconds, then stir till melted. Top hot chocolate as desired (whipped cream, marshmallows, more peppermint, etc).