Truffle Pops Recipes

CHOCOLATE-CHERRY TRUFFLE POPS

Steps:

• Heat oven to 325°F. Spray 8-inch square pan with cooking spray. Line pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
• In medium bowl, mix sugar, cocoa and salt. Stir in butter with whisk until smooth. Add eggs, one at a time, stirring with whisk until smooth. Gradually add flour; stir until smooth. Stir in 1 cup chopped cherries and the vanilla. Pour into pan.
• Bake 20 to 25 minutes or until center is set. Cool completely on cooling rack, about 1 hour.
• Line cookie sheet with waxed paper. Scoop uncut brownies with 1-inch cookie scoop; roll into balls. Place on cookie sheet. Freeze 10 minutes or until firm; when firm, transfer to refrigerator.
• In medium microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then at 15-second intervals, until melted; stir until smooth. Remove several brownie balls from refrigerator at a time. For each pop, dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 brownie ball no more than halfway. Dip brownie ball into melted coating to cover; tap off any excess. (Reheat candy coating in microwave or add vegetable oil if too thick to coat.) Immediately top with cherry with stem. Insert lollipop stick into bottom of paper baking cup, pushing baking cup up to hold pop. Poke opposite end of stick into foam block. Let stand until set.

BROWNIE TRUFFLES (BROWNIE POPS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat an 11x15-inch baking pan with cooking spray.
• Empty brownie mix into a large bowl. Add vegetable oil, eggs, and water; stir with a wooden spoon until batter is well blended. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted 1 inch from the edge of the pan comes out clean, 35 to 40 minutes. Let cool completely, about 30 minutes.
• Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Cool, about 5 minutes.
• Break brownies into pieces and place in a large bowl. Pour ganache evenly over brownie pieces; mix thoroughly.
• Line a jelly roll pan with parchment paper. Press brownie mixture evenly into the pan. Freeze until firm, about 30 minutes.
• Pour confectioners' coating into a microwave-safe bowl. Microwave at 50 percent power for 1 minute; stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted, 1 to 2 minutes more.
• Roll brownie mixture into balls; insert a lollipop stick halfway into each. Dip balls one at a time into melted confectioners' coating to form a thin, even coating, letting the excess drip off. Stick into a styrofoam block; let stand until coating hardens, about 10 minutes.

TRUFFLE POPS

Steps:

• 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.

RASPBERRY TRUFFLE CAKE POPS

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.