Ingredients
Chocolatecaramel mud pops
Method
Chocolatecaramel mud pops
1.Using your hands, crumble two-thirds of the cake into a large bowl. Reserve remaining cake for another use.
2.Stir white chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl).
3.Stir melted chocolate into cake crumbs. Using wet hands, shape rounded tablespoons of the mixture into balls, squeezing firmly. Place on a baking paper-lined tray. Freeze 1 hour or refrigerate 3 hours or overnight, until firm.
4.Stir milk chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
5.Dip the end of one toothpick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining toothpicks and balls of cake. Place tray in the freezer for about 5 minutes to set.
6.Dip one cake pop into the chocolate, rocking back and forth to coat, don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug, scatter with sprinkles.
7.Stand pop upright on a sheet of baking paper until set. Repeat with remaining cake pops, chocolate and sprinkles. Re-melt chocolate as necessary.
