| Level: | Easy |
| Total: | 4 hr 5 min |
| Prep: | 25 min |
| Inactive: | 3 hr 30 min |
| Cook: | 10 min |
| Yield: | 18 truffle pops |
Ingredients
- 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)
- 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
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. 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.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 325 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 34 mg |
Reviews
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.
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!
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!
Are you kidding me? This was a very messy recipe. Not impressed. Too much bittersweet choco. Not sure of the purpose of the cinnamon. I make lots of recipes from FN and this recipe was disappointing.
I loved this recipe! I made them to be handed out as Christmas gifts and used several kinds if chocolate. I also used toppings like walnuts, coconut, and crushed candycanes. Everyone loved them! I will definitely use this recipe again
I found these hard to work with. I am going to put the grenache pops in the freezer overnight as I have tried to work with them after several hours and could not get the chocolate to adhere once the pops were dipped in the chocolate they became too soft. I am having a lot of problems getting this right…any suggestions??? Thanks!
These truffle pops are such a great idea and the end results are so cute BUT…bittersweet chocolate isn’t a hit for kids nor some adult palettes. I made these for a kids Halloween party and no one liked it. hahahah. Next time i’ll use milk chocolate instead.
truffle pops was a great little treat for the chlidren and the adults at the halloween party
It tasted average. Maybe a bit to chocolate. I had to wait a lot. 1hr, 30 min, too much. but still delicious!
I have made these things so many times. I make them and take them to my daughter at college. It doesn’t take long for them to disapper. Easy to make and oh so good!