Day 3: Truffle Pops
A twist on traditional cake pops, this dark chocolate valentine truffles recipe is rich + delicious. And of course these truffle pops are dusted with just a touch of gold edible glitter… because everything’s better with a little sparkle.
You Will Need:
8 ounces bittersweet chocolate, chopped fine
½ cup whipping cream
Candy Melts in your color of choice
Oil food coloring (if desired)
Disco dust (if desired)
Directions: Place the chocolate in a heat proof mixing bowl. Bring the cream just to a boil in a small sauce pan. Immediately pour the cream on the chocolate and let it stand for a few minutes. Stir the chocolate with a spatula until smooth. Leave the chocolate at room temperature, stirring occasionally until firm. This can take several hours. Once the chocolate is firm, roll balls into desired size. Insert lollipop stick and refrigerate until hard, preferably overnight. Melt the candy melts in a heat proof bowl over a double boiler. If desired, add a few drops of oil based food coloring. Holding your pops by the lollipop stick, dip them into the candy melts and swirl to coat completely. Remove from the chocolate and tap gently to remove excess. Insert sticks into a styrofoam block to dry. When dry, sprinkle with disco dust.
This week we’re featuring a beautiful Valentines Day collaboration between Becca of CAKE. + Michele of Cakewalk Baking…. each of these glittery projects was designed, baked and styled by these two amazing ladies. Check out additional projects for this party all week on CAKE. Photography by Sherry Heck.