Chocolate Truffles

Ever since I was a little girl I have had an unquenchable sweet tooth. We parted ways for a time in high school, unsure why. Since I have moved away from home and began fending for myself (buying my own groceries) it has worsened 10 fold. I'm not necessarily upset, but my waistline usually is. I feel like diving into a carton of double fudge brownie half churned ice cream is a right I have as a women. I also feel that way about chocolate truffles. Most every time I walk past a chocolate shop in the mall, or a stand someone I buy at least one truffle. When I was at school at the business college, they sold Utah truffles in the book store. I bought more of those in one semester then I care to admit. I came across this post on  cupcakes & cashmere and just had to post it, for my few but loyal readers. She has thousands including myself, her blog is absolutely amazing! 

With the orange and black sprinkles they tend to be more for halloween time, but change it to your favorite decoration for an everyday master piece! I intend on making these as soon as I have a spare moment, I hope you do too!

Ingredients

Ganache:

• 8 ounces (1 1/2 cups) bittersweet (60 percentcacao) 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)

Toppings:

• 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-ouncecookie scoop

Directions

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 candybars 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.

With the orange and black sprinkles they tend to be more for halloween time, but change it to your favorite decoration for an everyday master piece! I intend on making these as soon as I have a spare moment, as well as these. I ♥ chocolate!