Ingredients
Ganache:
- 8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
Toppings:
- 1 cup finely chopped nuts, such as pistachios or walnuts
- 1 cup mini-chocolate chips
- 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped
- Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop
Directions
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. 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.
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.
Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.
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. 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By NguyRain
San Francisco, CA
on October 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I didn't actually eat these yet, but it was very hard to resist picking on the ganache while rolling it into truffles. It smelled nice and chocolatey, with a nice warmth from the cinnamon. I think they look gorgeous, even when they're a little messy. I recommend using actual white lollipop sticks instead of wooden pop sticks, because my truffles kept falling off during the dipping process. I might try using melted chocolate as glue as a precaution.
By Kristabell13
Topeka, KS
on October 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These turned out really great. They are yummy and rich! Be prepared to get messy when you have to roll the chocolate and you must do it quickly or they will turn into a melted mess! But if you work fast and don't mind having chocolate all over your hands you'll be fine! Also whatever you roll the truffle pops in make sure that it's smaller and not bigger pieces. I used reeses and they were really good, but it was hard to roll the chocolate around in it. This part you'll also need to work quickly in it. Definitely recommend this though! And the people I've made this for really enjoy it. Fun way to eat chocolate!
By gottatryit
on March 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe! I agree that it is messy and the finished product looks extremely homemade (more like an egg than a perfect sphere, but they they are so rich and delicious. I spoon the ganache onto baking sheets and put them directly into the freezer. Then, before they are too hard, I mold them into truffles. Then I keep them in the freezer for 30 minutes before dipping each in chocolate. Yum!
Read all 21 reviews