Anna Olson's Chocolate Truffle Lollies

Anna Olson's Chocolate Truffle Lollies--Perfect for Valentine's Day!

Makes 24

Truffle Ganache

• 3/4 cup whipping cream (185 mL)
• bittersweet chocolate, chopped (270 g)
• 1 tsp vanilla extract
  
  

Assembly & Coating

• 24 skewers
• 5 oz bittersweet chocolate, chopped and melted (or white chocolate or milk chocolate)
• cocoa powder and icing sugar for dusting

1. Heat the whipping cream to just below a simmer and pour over the chopped chocolate. Stir gently to blend. Stir in vanilla extract and cool to room temperature. Beat with a whisk to lighten it a touch, then cool the mixture in the frisge for about an hour before shaping.
2. Spoon small teaspoonfuls of the chocolate mixture and roll into balls. Place on a baking tray and insert a bamboo skewer into each. Freeze for 30 minutes. Dip each truffle in melted chocolate, coating it completely, and place on a clean tray, or set in a lollie stand. Once the chocolate coating is set, dust with icing sugar or cocoa powder, or pipe swirls of melted chocolate.

Refrigerate. Remove an hour before serving. Truffles can keep at room temperature for a day.