CHOCOLATE-CHERRY TRUFFLE POPS
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
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
RASPBERRY TRUFFLE CAKE POPS
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
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 :
COOKIE DOUGH TRUFFLE POPS
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
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
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
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
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- In a large bowl using an electric or stand mixer, beat butter and sugars until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Chill the dough in refrigerator for about 30 minutes, or until firm enough to roll.
- Line 2 large cookie sheets with parchment paper or silicone baking mat. Roll dough into balls, about 1 Tablespoon of dough per ball. Insert popsicle stick into each ball. Freeze balls for at least 15 minutes on 1 cookie sheet.
- Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and dip into melted chocolate. Tap the stick against the bowl and let any excess chocolate fall off. Sprinkle with chocolate sprinkles and allow chocolate to set on lined cookie sheet. Store in the refrigerator for up to 1 week.
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