Best Truffle Pops Recipes

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RASPBERRY TRUFFLE CAKE POPS



Raspberry Truffle Cake Pops image

Rich chocolate with a hint of raspberry liqueur-it doesn't get any better than this! -Taste of Home Food Styling Team

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 dozen.

Number Of Ingredients 9

1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional

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.

Nutrition Facts :

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-CHERRY TRUFFLE POPS



Chocolate-Cherry Truffle Pops image

These chocolate truffles are simple on a stick and get sweeter with a cherry on top!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 48

Number Of Ingredients 13

1 cup sugar
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1/2 cup butter or margarine, melted
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1 cup maraschino cherries, drained, chopped
1/2 teaspoon vanilla
1 package (16 oz) chocolate-flavored candy coating
48 paper lollipop sticks
48 maraschino cherries with stems, patted dry
48 red miniature paper baking cups
2 blocks white plastic foam

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.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 32 mg

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

CHOCOLATE CHIPOTLE TRUFFLE POPS



Chocolate Chipotle Truffle Pops image

A bit of spicy heat deepens the flavor of many chocolate desserts. Chipotle powder gives an extra pop to these decadent truffles.

Provided by Cheri Liefeld

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 7

11 ounces dark chocolate
3 ounces heavy cream
1 teaspoon vanilla
1 - 1 1/2 teaspoons chipotle powder
3 ounces butter
8 ounces milk chocolate chips
Sea Salt

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.

Nutrition Facts : ServingSize 1 Serving

RASPBERRY TRUFFLE CAKE POPS



Raspberry Truffle Cake Pops image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 9

1 package(s) white cake mix (regular size)
1/2 cup(s) canned vanilla frosting
1/3 cup(s) seedless raspberry jam, melted
2-3 tablespoon(s) raspberry liqueur
- red food coloring, optional
48 - lollipop sticks
2 1/2 pound(s) dark chocolate candy coating, chopped
- pink candy coating, chopped
- pink sprinkles and decorative sugar, optional

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.

CHOCOLATE TRUFFLE COOKIE POPS



Chocolate Truffle Cookie Pops image

Not a baker? Not a problem. You can still amaze everyone at the bake sale with these easy-to-make Chocolate Truffle Cookie Pops.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 21 servings, 2 pops each

Number Of Ingredients 5

1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
30 vanilla 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.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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