Dark Chocolate Fudgy Cake Pops

The recipe for these is slightly different to the usual cake pop recipe, as it uses melted chocolate and cream cheese instead of icing. For the neatest result, defiantly use Nestle white chocolate melts as it sets a lot faster then regular chocolate and makes them easier to work with. I found this video was quite helpful when coating the cake pops in the chocolate.

Dark Chocolate Cake Pops

4 chocolate or red velvet cupcakes, un iced
75g dark chocolate, melted
3 tbsp cream cheese
1 tsp icing sugar
1/2 tsp vanilla extract
160g Nestle White Chocolate Melts, melted
Optional toppings of your choice ( I used chopped pistachios, freeze-dried raspberries and gold sprinkles) 
9 Cake Pop Sticks

Remove the cases from the cupcakes and crumble into a bowl. Add the melted dark chocolate, cream cheese, icing sugar and vanilla and mix until all the ingredients are combined and there are no streaks  visible. Roll heaped tablespoons of the mixture into balls, you should end up with about 9 balls. Place in the fridge for 10 minutes to harden slightly. Pour the melted white chocolate into a small glass, set aside. Take The balls out of the fridge and insert a stick into the center of each one. Dip each ball into the melted chocolate and pull out.  Hold it there upside down for about 30 seconds to let the chocolate set slightly. Sprinkle with the toppings of your choice and place it right side up in a glass until the chocolate is fully set and hardened (this won't take long). Repeat with the rest and serve. 

No comments:

Post a Comment