A Whimsical and Warm Holiday Recipe Duo

Goat's Milk Hot Cocoa with Snowman Nutella Truffles + Candy Cane Salt

Christmas time is my absolute favorite. I love everything from Christmas carols to cookie baking, to holiday parties and of course all the snow. Yes, even the chilly temperatures make me happy, because snow and cold means huddling inside together by the fire with a steaming hot cup of cocoa. Nothing is better in my mind.

Today I wanted to share a simple recipe for Goat Milk Hot Cocoa served with the cutest Nutella snowman truffles. The hot chocolate is so easy, simple, and delicious. The truffles? Well, they’re filled with Nutella and they look like snowmen. Do I really need to say more? Didn’t think so.

Try out this fun recipe this holiday season. It’s going to leave everyone in your house with happy stomachs and smiles on their faces!

Prep Time: 30 minutes
Cook Time: 10 minutes

20 Oreos
½ cup Nutella
2 teaspoons vanilla extract
1 tablespoon heavy cream (optional)
12 ounces white chocolate, chopped
2 teaspoons coconut oil
Nestle’s Mini Semi-Sweet Chocolate Chips, orange gumdrops and Mini Oreos for decorating
2 candy canes, finely crushed
Flaky sea salt, to taste

2 tablespoons cocoa powder
2 teaspoons sugar
1 tablespoon instant coffee
Pinch of salt
2 ¼ cups goat’s milk
2-4 ounces dark chocolate, chopped (depending on your preference)
1 vanilla bean, seeds removed OR 1 tablespoon vanilla
Whipped cream, for serving


In a food processor, combine the Oreo’s, Nutella and vanilla cream until the mixture clumps together.  If the mixture seems dry, add the heavy cream. Shape the dough into 1-inch balls. Place in the prepared pan. Cover and freeze about 30 minutes or until firm.

Meanwhile, combine the crushed candy canes and about a pinch of flaky sea salt in a bowl. Set aside.

Line a baking sheet with wax paper.

In a double broiler, melt together the white chocolate and coconut oil until smooth. Using a fork, dip the balls into the white chocolate, allowing the excess chocolate to drip back into pan. Place the dipped balls onto prepared tray.

Decorate the balls with mini chocolate chips, gumdrops and mini Oreo’s to make the eyes, noise, mouth and the hat. To make the hat, scrape the cream filling out of the Oreo’s. Working with one cookie, place a dollop of melted chocolate in the center and then add a mini Oreo. Add a small dollop of melted chocolate to the center of the mini Oreo and add one more mini Oreo. Place the hats on top of the truffles.

Place the truffles in the fridge to set.


In a small bowl, mix together the cocoa powder, sugar, cinnamon, instant coffee and salt. Heat a large saucepan over medium heat. Add the milk. Bring to a simmer, stirring every few minutes. Sprinkle the dry chocolate mixture over the hot milk, and turn the heat down to low. Whisk continuously until smooth (do not let it boil), then whisk in the chopped chocolate and vanilla extract.

Pour the hot chocolate into mugs. Top with whipped cream. Serve the truffles along side the hot chocolate.

*Truffles adapted from Better Homes and Garden. 

More recipes from Tieghan Gerard of Half Baked Harvest:
12 Recipes to Get You in the Mood for Fall
Baking Pumpkin Doughnuts With Tieghan [Video]

Categories: Recipes