Best Chocolate Truffle Cookie Pops Recipes

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CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES



Contest-Winning Chocolate Truffle Cookies image

Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. -Delaine Fortenberry, McComb, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 11

2 cups semisweet chocolate chips, divided
4 ounces unsweetened chocolate, chopped
1/3 cup butter, cubed
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

COOKIE DOUGH TRUFFLE POPS



Cookie Dough Truffle Pops image

Treat your guests to these delightful truffle pops coated with chocolate and toffees - a perfect dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 30

Number Of Ingredients 12

6 tablespoons butter or margarine, softened
2 tablespoons shortening
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons fat-free egg product
1 teaspoon vanilla
1 1/4 cups graham cracker crumbs
3/4 cup miniature semisweet chocolate chips
1 bag (8 oz) toffee bits
30 paper lollipop sticks
6 oz chocolate-flavored candy coating (1 cup), chopped, melted
1 large block white plastic foam

Steps:

  • In large bowl, beat butter, shortening, brown sugar and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg product and vanilla. On low speed, beat in graham cracker crumbs just until blended. Stir in chocolate chips and 3/4 cup of the toffee bits. Cover and refrigerate until firm, about 1 hour.
  • Line cookie sheet with waxed paper. Roll dough into 1-inch balls; place on cookie sheet. Refrigerate until firm, about 30 minutes. Keep refrigerated.
  • Remove several cookie dough balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cookie dough ball no more than halfway. Dip each cookie dough ball into melted candy to cover halfway; tap off excess. Quickly roll coated side in remaining toffee bits. (Reheat candy in microwave if too thick to coat.) Poke opposite end of stick into foam block. Let stand until set. Store loosely covered in refrigerator.

Nutrition Facts : Calories 155, Carbohydrate 19 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 71 mg

TRUFFLE POPS



Truffle Pops image

Provided by Giada De Laurentiis

Time 4h5m

Yield 18 truffle pops

Number Of Ingredients 8

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

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 TRUFFLE COOKIE POPS RECIPE - (4.5/5)



Chocolate Truffle Cookie Pops Recipe - (4.5/5) image

Provided by Nicole S

Number Of Ingredients 5

1/2 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
30 Nilla Wafers, finely crushed (about 3 cups)
3 pkg. (4 oz. each) Baker's Semi-Sweet Chocolate, melted
1 oz. Baker's White Chocolate

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.

COOKIE DOUGH TRUFFLES



Cookie Dough Truffles image

The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough...with no worry about raw eggs. That's what makes them so appealing. And they're easy to make. -Lanita Dedon, Slaughter, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 5-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

ULTIMATE CHOCOLATE TRUFFLE COOKIES



Ultimate Chocolate Truffle Cookies image

These little gems are bursting with scads of chocolate:) and just a minimal amount of flour to hold everything in line! Crispy outside and soft inside, with a chocolate rush so intense your mouth may feel it for days!!! Hope you love these:) *Prep time includes chill time.*

Provided by JamesDeansGirl

Categories     Dessert

Time 4h10m

Yield 48 cookies

Number Of Ingredients 11

4 ounces unsweetened chocolate
2 cups semi-sweet chocolate chips, divided
1/3 cup butter
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
powdered sugar, for dusting

Steps:

  • In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth.
  • Remove pan from heat; cool for 10 minutes.
  • In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed.
  • Beat in the vanilla and chocolate mixture.
  • Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined.
  • Stir in the remaining chocolate chips.
  • Cover dough and chill for at least 3 hours.
  • Remove about 1 cup of the dough from the refrigerator; with lightly floured hands, roll into 1" balls.
  • Place 2" apart on ungreased or parchment paper-lined cookie sheets.
  • Bake in a preheated 350*F.
  • oven for 10-12 minutes, or until lightly puffed and set.
  • Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
  • Dust with powdered sugar.

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