Truffle Pops

[by Giada De Laurentiis]

Ganache

8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) 3/4 cup heavy cream 1/2 teaspoon ground cinnamon 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)

Toppings

1 cup finely chopped nuts, such as pistachios or walnuts 1 cup mini-chocolate chips 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop

Directions

For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes. 

Add the 2 cups of chocolate chips to a
medium stainless steel or glass bowl. Set the bowl over a saucepan
of barely simmering water and stir occasionally until the chocolate has melted,
about 4 minutes.

Put the chopped nuts, mini-chocolate chips and chopped candy bars in
3 small bowls.

Dip the pops in the melted chocolate, allowing the excess chocolate to drip
off, and then dip into the toppings until coated. Arrange the pops, stick side
up, on the baking sheet. Refrigerate for 30 minutes until the chocolate
has set. Let the pops stand at room temperature for 15 minutes before serving.

Store the pops, refrigerated, in an airtight container.

Cook's Note: If the scooped ganache is too sticky to roll into balls, put
the pan in the freezer for 10 to 15 minutes to harden.