Truffle Pops

by Megan on February 19, 2011

Oops. I forgot to have anybody take a picture of Jake and me at the brunch party.

And Jake was looking super hip and I was wearing tights with hearts on them. And we forgot to get a picture of Jake’s charcuterie tray with garlic sausage and proscuitto and McClure’s pickles.

And I forgot to take pictures of these mid-party. They were on the table, on my favorite pink cake stand, behind the daffodils.*

These were pretty popular though. The centers are fluffy and light. I think you guys will totally like these.

Truffle Pops
Recipe for truffle filling adapted from Alton Brown

Ingredients:

truffle middles –

  • 8 oz. milk chocolate, chopped
  • 8 oz. heavy cream

coating –

  • white chocolate (+ food coloring) or dark chocolate (8ish+ ounces), melted
  • sprinkles

ALSO: lollipop sticks

Directions:

  1. Make the filling. Place the chopped milk chocolate in the bowl of a stand mixer or in a heat-proof bowl. Meanwhile, heat the heavy cream on the stove over medium heat until it just begins to simmer. Pour the cream over the chopped chocolate and let stand for 2 minutes. Whisk until smooth.
  2. Allow the mixture to come to room temperature (about an hour). Once at room temperature, beat using your stand mixer or a hand mixer until light and fluffy (3-5 minutes). Place in the fridge until firm (an hour or two or over night).
  3. Form the truffles. Line a baking sheet with foil and using a small cookie scoop or a teaspoon and roll the chilled and whipped ganache  into balls. Place on the prepared baking sheet and insert a lollipop stick. Continue with all of the fluffy ganache. Place in the freezer for about an hour.
  4. Dip the truffle pops. Melt white chocolate or dark chocolate in a double boiler. If tinting the chocolate add some food coloring and stir it in. Dunk the truffle pops into the melted chocolate and place back on the baking sheet and scatter with sprinkles. Place in the freezer until time to serve. If the melted chocolate firms up pop it back on the double boiler and heat until super melty and fabulous.

{ 9 comments… read them below or add one }

mum February 19, 2011 at 10:09 am

Did you save me one?!?!?

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Megan (megabite) February 19, 2011 at 10:18 am

I should’ve! Sorry, mum. 🙂

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Lora February 19, 2011 at 5:12 pm

I think I might make these soon. I have extra heavy cream from another recipe and I was wondering what to do with it 🙂 Bout how many does it make?

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Megan (megabite) February 19, 2011 at 5:29 pm

You totally should! It makes about 24! Give or take. 🙂

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Lora February 20, 2011 at 11:26 pm

Have the filling in my fridge right now. It was really runny for a long time, but then started to get fluffy, so I hope I did it right- it tastes like heaven though! Do I need to refrigerate them when they’re done?

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Megan (megabite) February 21, 2011 at 12:07 am

Place in the freezer until time to serve, yo!

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Dana February 21, 2011 at 12:44 am

Cute! Tights with hearts on them sound cute too! 😛

I can’t wait until the snow melts, I’ve got daffodil bulbs in the front garden, and they’re always the first flowers to come up.

Reply

Megan (megabite) February 21, 2011 at 9:33 am

Thanks Dana! Daffodils growing in your yard would be the absolute prettiest. 🙂 I’m excited for spring for you!

Reply

Lora February 24, 2011 at 10:22 pm

I made these in random variations- I did the milk chocolate filling with bittersweet chocolate on the outside and I did a bittersweet chocolate filling with cinnamon and dipped it in white chocolate. Holy tasty. And I brought them to work and people loved them- you are a genius.

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