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Chocolate Chipotle Truffle Pops

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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A bit of spicy heat deepens the flavor of many chocolate desserts. Chipotle powder gives an extra pop to these decadent truffles.
By Cheri Liefeld
Created Nov 9, 2011
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  • 11 ounces dark chocolate
  • 3 ounces heavy cream
  • 1 teaspoon vanilla
  • 1 - 1 1/2 teaspoons chipotle powder
  • 3 ounces butter
  • 8 ounces milk chocolate chips
  • Sea Salt


  • 1
    Place chopped chocolate in a mixing bowl. Heat the cream in a saucepan and remove just before it boils. Add vanilla and chili powder; pour over chopped chocolate. Let it sit for 1 minute and then stir until smooth.
  • 2
    Place room temperature butter in a small mixing bowl and beat until light and fluffy. Mix Chocolate into butter. Pour the ganache into a baking dish and spread evenly. Chill for 1 hour.
  • 3
    Scoop out chocolate using a small cookie dough scooper to form golf ball sized balls. Place a lollipop stick in the top of each.
  • 4
    Melt milk chocolate and place in a bowl. Gently twirl the balls of chocolate to coat. Place on parchment paper and sprinkle with sea salt.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dip the truffles into chopped nuts of your choice after dipping in chocolate.
  • tip 2
    If the chocolate softens while dipping place in refrigerator to cool again.


Nutrition Facts are not available for this recipe
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