Chocolate Almond Truffle Pop Food

ALMOND-AMARETTI CHOCOLATE TRUFFLES

Steps:

• Put the cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a large heatproof bowl, pour the hot cream mixture over the chocolate and let it sit until completely melted, about 10 minutes. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the almond butter and almond and vanilla extracts, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
• Line a baking sheet with parchment. Put the crushed amaretti in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and coat in the amaretti crumbs. Transfer the coated truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

CHOCOLATE ALMOND TRUFFLE POP

Steps:

• Bake Duncan Hines® Triple Chocolate Cake Mix as directed on the back of the box in a 13x9 cake. Allow to cool completely.
• Crumble cake up into a large bowl. Add 1/3 cup prepared ganache and almond butter and stir until incorporated.
• Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks.
• Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.
• Place coating chocolate in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but will still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of coating or the cake pops will crack.
• Remove cake balls from freezer. Dip tips of lollipop sticks into coating chocolate and insert sticks into cake balls no more than halfway into center. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.
• Pick up cake pop by the stick and dip into the coating chocolate. Gently tap stick against the side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more glace as needed).
• Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.
• Ganache Instructions: In a medium size pan, bring the cream to a simmer and add the orange zest. Remove from the heat, add the chocolate, and stir to incorporate. (Note: The truffle pops recipe does not use entire amount of ganache.)