Ingredients
- Ganache:
- 8 ounces (1 1/2 cups) bittersweet (60 % cacao) choc chips (suggested: Ghiradelli)
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 2 cups (12 ounces) bittersweet (60 % cacao) choc chips (suggested: Ghiradelli)
- Toppings:
- 1 cup finely chopped nuts, for example pistachios or walnuts
- 1 cup small-choc chips
- 3 (1.4-ounce) milk chocolate-toffee chocolate bars, for example Heath or Skor, finely chopped
- Special equipment: 18 (4-inch) wooden pop sticks, single-ounce cookie scoop
Directions
For that ganache: Line a baking sheet with parchment paper. Inside a medium stainless or glass bowl, combine the choc chips and high cream. Set the bowl on the saucepan of barely simmering water and stir from time to time before the chocolate has melted and also the mixture is smooth, about 6 minutes. Whisk within the cinnamon. Refrigerate the ganache until very firm, a couple of hrs. Utilizing a 1-ounce cookie scoop or perhaps a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange around the prepared baking sheet. Working rapidly, with dry hands, roll the mix into balls. Place a pop stick into each ball and freeze, stick side up, until firm, about half an hour.
Add some 2 glasses of choc chips to some medium stainless or glass bowl. Set the bowl on the saucepan of barely simmering water and stir from time to time before the chocolate has melted, about 4 minutes.
Place the chopped nuts, small-choc chips and chopped chocolate bars in 3 small bowls.
Dip the comes in the melted chocolate, allowing the surplus chocolate to drip off, after which use the toppings until coated. Arrange the pops, stick side up, around the baking sheet. Refrigerate for half an hour before the chocolate has set. Allow the pops stand at 70 degrees for fifteen minutes before serving.
Keep pops, refrigerated, within an airtight container.
Cook's Note: When the scooped ganache is simply too sticky to roll into balls, place the pan within the freezer for ten to fifteen minutes to harden.