Chocolate Truffle Lollies

Anna Olson's chocolate truffle lollies with lollie stand.  A way to wow!

Makes 24

Truffle Ganache

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

• 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.