Spicy Truffle Pops
Andrew Bourque
ingredients
- 1 recipe ganache (found under everything else)
- 1 tbls. cayenne pepper
- 5 bars HERSHEY milk chocolate
- Small wooden skewers
- Red decorative sprinkles
- Parchment paper
directions
- 1
Make the ganache recipe but, add the 1 tbls. cayenne after chocolate and cream is mixed. After ganache is refrigerated roll out into small balls,stab with skewers, place on parchment paper lined baking sheet then put into freezer for 1/2 hour, or until hard.
- 2
In a heat proof bowl over simmering water, melt the chocolate. On a small dish pour the sprinkles. Remove ganache balls from freezer, and roll in chocolate, roll the dipped balls in the sprinkles. Place ganache balls back onto sheet, and put in fridge until hardened.
notes
Difficulty: Easy
Source: Andrew Bourque
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