Chocolate Almond Truffle Pop

Name: Chocolate Almond Truffle Pop
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 40
Cuisine: Global
Ingredients: 59 milliliters almond butter; 237 milliliters bittersweet chocolate; 397 grams coating chocolate; 3 larges eggs; 651 milliliters baked Duncan Hines® Triple Chocolate Cake Mix crumbs; 237 milliliters heavy cream; 79 milliliters oil; 1 teaspoon fresh orange zest; 237 milliliters water; 40 servings Ganache (see recipe below)

Chocolate Almond Truffle Pop requires roughly 1 hour from start to finish. One portion of this dish contains roughly 2g of protein, 11g of fat, and Users who liked this recipe also liked Healthy Chocolate Truffle With Coconut and Almond {Gluten Free, No Sugar Added, High Protein & Low Fat}, Healthy Chocolate Truffle With Coconut and Almond {Gluten Free, No Sugar Added, High Protein & Low Fat}, and Easy Truffle ~ Chocolate and Roses Truffle Spoons.

Instructions

Bake Duncan Hines® Triple Chocolate Cake

Ingredients you will need

Chocolate

Equipment you will use

Oven

Mix as directed on the back of the box in a 13x9 cake. Allow to cool completely.

Crumble cake up into a large bowl.

Equipment you will use

Bowl

Add 1/3 cup prepared ganache and almond butter and stir until incorporated.

Ingredients you will need

Almond Butter

Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks.

Ingredients you will need

Walnuts

Roll

Equipment you will use

Baking Sheet

Wax Paper

Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Place coating chocolate in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but will still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of coating or the cake pops will crack.

Ingredients you will need

Vegetable Oil

Shortening

Chocolate

Equipment you will use

Microwave

Bowl

Remove cake balls from freezer. Dip tips of lollipop sticks into coating chocolate and insert sticks into cake balls no more than halfway into center.

Ingredients you will need

Chocolate

Dip

Equipment you will use

Lollipop Sticks

Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.

Pick up cake pop by the stick and dip into the coating chocolate. Gently tap stick against the side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more glace as needed).

Ingredients you will need

Chocolate

Pop

Equipment you will use

Bowl

Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.

Ingredients you will need

Pop

Ganache Instructions: In a medium size pan, bring the cream to a simmer and add the orange zest.

Ingredients you will need

Orange Zest