The other night, Jordan was texting with her cousin and watching a movie. Since she was paying more attention to my phone than Camp Rock 2, I suggested we stop watching the movie so she could focus on texting (and then I could watch HGTV).
She replied, “I am watching the movie, Mommy. I can be on the phone and do more than one thing at a time, like you.”
Oh, snap. Jordan 1 – Mom 0
Obviously, I need to spend more time off the phone and laptop. #notgonnahappen
But doing two things at once isn’t all bad. My multitasking doesn’t end at laptops and movies. I like to multitask my food too.
Like in these Truffle Stuffed Brownie Pops. Multitasking to the extreme.
Do you ever feel like eating two things at once? Like peanut butter and jelly. Or peanut butter and chocolate. Or sourdough bread and clam chowder soup.
Or brownies and truffles?
These pops are chocolate to the extreme. A rich, chocolate truffle makes up the heart of the pop. Truffles are so incredibly easy to make, if you’ve never made them. Equal parts chocolate and heavy cream, melted and smooth. That chills up hard and you scoop wonderful little truffle balls.
Then, you take a pan of brownies (I suggest my fudgy brownie recipe, or you can use a box mix), and crumble them up. Kind of like cake pops, but brownies are fudgy enough not to need frosting. Squish the crumbs together and wrap them around the truffle. Then stick them on a cute straw and dip them in more chocolate.
Got that? Chocolate (truffle) + Chocolate (brownie) + Chocolate (dipping). It’s chocolate to the extreme!
Kind of the best multitasking everrrrr, if you ask me.
1 9x13” pan of brownies, baked and cooled (from a box or try this recipe)
8 ounces semi-sweet chocolate (I used a baking bar)
1/2 cup heavy cream
1 teaspoon vanilla bean paste
Candy Melts for dipping (you will need somewhere between 14-28 ounces)
Sprinkles, if desired
Lollipop sticks or pretty straws
Break or cut chocolate into pieces. Place heavy cream in a small saucepan and heat just until it bubbles. Pour over chocolate. Stir until all chocolate is melted and mixture is smooth. (If it is cold in your house and your chocolate doesn’t want to melt all the way you can put it in the microwave in 10 second increments to aid in melting.) Stir in vanilla. Chill mixture for at least 2 hours, or overnight.
Use a cookie scoop (1 or 2 tablespoon) to scoop balls of truffle. Roll into uniform balls and place on a wax paper lined cookie sheet.
Remove the hard edges of the baked and cooled brownies. Crumble up the brownies into a bowl. For each pop you will need about 2 tablespoons of brownie. Take 1 tablespoon of brownie, compress with your hands so it sticks together, and flatten. Place 1 truffle in the center. Take an additional 1 tablespoon brownie and compress and flatten. Place over the truffle and seal the edges with the bottom brownie. Roll between your hands to seal and make it round. Repeat with remaining truffles. Chill for 30 minutes.
Melt your candy melts according to package directions. I find it best to place the melted candy in a coffee mug for easy dipping. You may want to melt your candy in a bowl and then place the bowl on an electric griddle heated to 200 degrees and covered with a kitchen towel. This will keep your melts melted while you work.
Dip a stick or straw into the melted chocolate (about 1/4”). Press into a brownie truffle ball and then dip the entire pop into the melted chocolate. Try to make sure you get it all dipped at once without swirling or moving it too much. Tap off the excess and place on a wax paper lined cookie sheet. Sprinkle with sprinkles. Let harden.
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This post is so chocolatey, it’s perfect for the double chocolate chocolate party this month!