CHOCOLATE TRUFFLE CAKE POPS

I have to be honest and come clean about something. Until this day, I have never tried to prepare cake pops. Never!

But I saw this beautiful, rich, and as it came out, amazingly tasty Fairtrade Rich Chocolate Truffle Sauce in Mark’s and Spencer’s and I thought that I’ll put my faith in Christmas miracles and give it a try.

And you have no idea how happy I am I did 😀 The pop cakes are amazing and easy to prepare! The taste, the looks, the size ^^ – all so perfect for Christmas treats, or as I used them, as gifts for my family.

If you’re looking for something pretty special for this years’ Christmas, search no more, because those little, sweet things are exactly that 😀

Chocolate Truffle Cake Pops

125g flour

70g sugar

1 tablespoon cocoa

40 ml of vegetable oil

0.5 teaspoon baking soda

1 egg

1 teaspoon baking powder

1 bag of vanilla sugar

120 ml of sour cream

40 ml of strong coffee

3-4 tablespoons Fairtrade Rich Chocolate Truffle Sauce in Mark’s (you can replace it with, e.g a little bit less of Nutella)

200g white chocolate

1 tablespoon of vegetable oil (optional)

Lollipop sticks

Mix together flour, sugar, cocoa, baking soda, baking powder and vanilla sugar. In another bowl whisk the egg and mix it with vegetable oil, sour cream and cooled coffee. Put the egg mixture to the loose ingredients and stir gently until the dough is uniform.

Bake in 180 degrees C for 25-30 min. Leave to cool.

Break the cake into crumbs. Add truffle sauce and mix. Using wet hands shape tablespoons of the mixture into balls. You should get around 15. Place them on a baking paper-lined tray and freeze for an hour or refrigerate for 3 hours (ideally overnight).

Melt white chocolate (you can do it over a pan with hot water, or in microwave). Dip the end of a lollipop stick in white chocolate, then push about half of it into the ball of cake. Repeat the process for all the cake balls and freeze for 5 minutes to set.

Dip the cake pop in melted chocolate, rocking back and forth to coat (do not swirl because it might brake). Allow excess chocolate to drip, scatter with sprinkles (or any other decorations you like) and stand the pop upright in a styrofoam block (I actually used a colander :D). Repeat with remaining cake pops. Add more chocolate or re-melt if necessary.

That’s it folks. Enjoy!

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