Best Chocolate Chipotle Truffle Pops Recipes

CHIPOTLE-SALTED CHOCOLATE TRUFFLES

Steps:

• Heat the sweetened condensed milk, bittersweet and semisweet chocolates and the vanilla in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, cover and refrigerate until chilled, 2 hours.
• Roll the chilled mixture in balls, then roll in the melted milk chocolate to coat. Sprinkle with the chipotle salt.

CRUNCHY COATED CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, heat the light cream over medium-low heat until it comes to a simmer. Divide the chocolate chips equally into 2 bowls and evenly pour the hot cream between the 2 bowls. Stir until the chocolate is completely melted. Add cinnamon to 1 of the bowls of melted chocolate. Place a spoon or ice pop stick into the bowl with the cinnamon so that you can differentiate it when you scoop them out. Put the ganache into the refrigerator until it firms up, 1 1/2 to 2 hours.
• In the meantime, place the graham cracker boards in a food storage bag and crush with your hands to make crumbs. Put the crumbs and the toasted coconut on separate flat plates.
• Remove the ganache from the refrigerator. Using a small ice cream scoop or tablespoon, scoop out the ganache into the toppings. The cinnamon flavored chocolate goes into the graham cracker crumbs and the plain chocolate goes into the coconut. Roll them around to coat and form small balls. Work quickly to prevent the chocolate from melting. Transfer to a sheet pan and place in the refrigerator for 30 minutes to set. Place on a plate and serve.

CHOCOLATE TRUFFLE COOKIE POPS RECIPE - (4.5/5)

Steps:

• Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add wafer crumbs; mix well. Shape into 42 (1-inch) balls; place on waxed-paper-covered rimmed baking sheet. Freeze 10 min. Dip balls in semi-sweet chocolate; return to baking sheet. Insert lollipop stick into center of each ball. Refrigerate 20 min. or until firm. Melt white chocolate as directed on package. Drizzle over pops; refrigerate 10 min. or until coating is firm.

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.

CHOCOLATE CHIPOTLE TRUFFLE POPS

Steps:

• Place chopped chocolate in a mixing bowl. Heat the cream in a saucepan and remove just before it boils. Add vanilla and chili powder; pour over chopped chocolate. Let it sit for 1 minute and then stir until smooth.
• Place room temperature butter in a small mixing bowl and beat until light and fluffy. Mix Chocolate into butter. Pour the ganache into a baking dish and spread evenly. Chill for 1 hour.
• Scoop out chocolate using a small cookie dough scooper to form golf ball sized balls. Place a lollipop stick in the top of each.
• Melt milk chocolate and place in a bowl. Gently twirl the balls of chocolate to coat. Place on parchment paper and sprinkle with sea salt.