Twelve Days of Chocolate - Easy Chocolate Turffle Pops

We're counting down to the Brooks Friends of the Library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipe every day to tempt and inspire you. Each of these recipes came from magazines that are currently available for check out from the Brooks Public Library.

Today's final recipe comes from Chatelaine Magazine. You can check this magazine out from the Brooks Public Library or at www.chatelaine.com.

Easy Chocolate Truffle Pops

Ingredients

FOR CLASSIC CHOCOLATE FUDGE:

• 500 g best quality dark, milk or white chocolate, about 3 1/2 cups coarsely chopped
• 300 mL can sweetened condensed milk

FOR EASY TRUFFLE POPS:

• cocoa powder
• sprinkles
• nuts
• lollypop sticks

Directions

1. To make Classic Chocolate Fudge:
   Line the bottom and sides of an 8 × 8-in. pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan.
2. Combine chocolate and milk in a large microwave-safe bowl. Microwave, uncovered, on medium, stirring halfway through, until chocolate is almost melted, 3 to 4 min. Remove and stir until evenly mixed and smooth. Scrape mixture into prepared pan and press down, smoothing top. Fold overhanging ends of plastic wrap over fudge to completely cover. Refrigerate at least 2 hours or overnight. Fudge keeps well, refrigerated, up to 1 week.
3. To make Easy Truffle Pops:
   Cut Classic Chocolate Fudge into 1-in. squares and place on a microwaveable plate. Heat on medium for 30 sec. Roll into balls, then roll in cocoa powder, sprinkles or chopped nuts. Set a lollipop stick in each and refrigerate until firm.

---

And remember, the Death by Chocolate Bake Sale is happening today, Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.