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.
Truffle Stuffed Brownie Pops
- 1 9 x13” pan of brownies baked and cooled ( or from a box make your own brownie mix)
- 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.
Nutritional information not guaranteed to be accurate
Easy Double Fudge Brownies with the best frosting ever!
This post may be linked to: Chef in Training, Lil’ Luna, Buns In My Oven, Chic-and-Crafty, I’m Lovin’ it Fridays, Strut your Stuff Saturday, Weekend Wrap Up Party, Sundae Scoop Link Party, and all of these too!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 4, 2013