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Chocolate cake pops
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Retro-inspired gourmet lollypop upgrade, perfect for impressing guests at dinner parties.
Ingredients:
  • 600g chocolate mud cake
  • 570.00 gm white chocolate melts
  • 65.00 gm shredded coconut
  • 250.00 ml hundreds and thousands
  • 250.00 ml flaked almonds
  • Silver cachous (optional)
Instructions:
  • Prepare a large baking tray with non-stick baking paper. Coarsely chop the mud cake and transfer it to a large bowl. Use your hands to crumble the cake, then scoop out tablespoon-sized amounts and roll them into compact balls before placing them on the tray.
  • Melt white chocolate in a heatproof bowl set over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, then remove from heat.
  • Prepare a station with separate plates for coconut, hundreds and thousands, and almonds. Using 2 forks, dip each ball into the melted chocolate, allowing the excess to drip off before coating the ball in coconut. Place on a tray to set. Continue the process by coating a third of the balls in coconut, a third in hundreds and thousands, and a third in almonds.
  • Cut skewers in half and insert one into each ball to create lollipop sticks. To gift the pops, place them in a bowl of desiccated coconut and wrap in cellophane. Optionally, decorate with silver cachous for a special touch.

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