1. Over medium heat, melt chocolate chips, heavy cream, sugar, salt and vanilla extract in a sauce pan. Stir until smooth. (You can add flavorings like almond extract, peppermint extract if you want!)

2. Pour into a bowl and place in the fridge until cool. (1-2 hours) I sometimes put mine in the freezer to speed up the process.

3. Scoop out chocolate balls (a little bigger than a tablespoon) and then roll in crushed candy canes or cocoa powder. You can then pop them in the freezer to set a little firmer and then wrap in plastic wrap, goody bags or in a box using mini cupcake liners! Store in the fridge until ready to use!

4. To use: Drop one truffle into a cup of hot milk and stir until smooth. Enjoy!