Halloween Cake Pops

Ingredients

• Makes 12 Cake Pops
• 1 x 8 inch chocolate cake (homemade or storebought)
• * (or a dozen chocolate cupcakes)
• 200 ml whipping cream
• 1 cup dark chocolate, chopped
• 1 1/2 cups white chocolate, chopped
• chocolate sprinkles (for the eyes)
• Lollypop sticks
• Polystyrene block (to dry the pops)
• Zip lock bag

Scissors

Directions

1. Crumble baked cake it into a bowl.
2. Melt dark chocolate over double boiler, stirring in whipping cream and mixing until there are no lumps.
3. Pour chocolate mixture over your chocolate cake and stir until consistency is similar to a truffle.
4. Chill in fridge for 10 minutes.
5. Take mixture out of fridge and use your hands to roll your cake pop mix into a nice round/oval balls.
6. Place on a parchment lined plate in the fridge for 5 minutes to firm up.
7. Melt your white chocolate using a microwave, chocolate pot or double boiler.
8. Dip lollypop stick 1/4 inch into the melted white chocolate.
9. Poke the white chocolate coated end of the stick into the bottom of your chilled cake pop oval.
10. Repeat with the rest of your cake pop balls.
11. Place in the fridge for a further 5 minutes to set the stick in place.
12. Remove from fridge and dip the whole ball of chocolate cake into the white melted chocolate, ensuring you get good coverage.
13. Gently tap off any excess chocolate.
14. Before the chocolate sets completely, place your mini chocolate sprinkle eyes.
15. Poke lollypop sticks into a block of Styrofoam to set and dry.
16. Once set, place some melted white chocolate into your zip lock bag and snip of a small corner to create a piping bag
17. Squeeze white chocolate over cake pop heads, in diagonal lines to look like bandages on your Halloween mummy.