Truffle Pops

Name: Truffle Pops
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 18
Cuisine: Global
Ingredients: 270 milliliters ounces bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli); 340 grams cups bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli); 119 grams milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped; 1 teaspoons ground cinnamon; 179 milliliters heavy cream; 180 milliliters mini-chocolate chips; 123 grams finely chopped nuts, such as pistachios or walnuts

The recipe Truffle Pops can be made in approximately 4 hours and 5 minutes. This recipe serves 18. Watching your figure? This gluten free recipe has 345 calories, 5g of protein, and 23g of fat per serving. If you have ground cinnamon, bittersweet chocolate chips, mini-chocolate chips, and a few other ingredients on hand, you can make it. Not a lot of people really liked this dessert. If you like this recipe, you might also like recipes such as Gingerbread Truffle Pops, Chocolate Chipotle Truffle Pops, and Raspberry Truffle Cake Pops.

Instructions

For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes.

Ingredients you will need

Chocolate Chips

Heavy Cream

Chocolate

Water

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Bowl

Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.

Ingredients you will need

Cinnamon

Roll

Pop

Equipment you will use

Baking Sheet

Whisk

Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.

Ingredients you will need

Chocolate Chips

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.

Ingredients you will need

Chocolate Chips

Candy Bar

Nuts

Equipment you will use

Bowl

Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set.

Ingredients you will need

Chocolate

Dip

Equipment you will use

Baking Sheet

Let the pops stand at room temperature for 15 minutes before serving.

Store the pops, refrigerated, in an airtight container.

Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.

Ingredients you will need

Roll

Equipment you will use

Frying Pan