Ingredients
Method
1.Bring cream to the boil in a small saucepan; remove from heat. Add chopped chocolate and essence, stand 2 minutes; stir until smooth.
2.Stir chocolate mixture into cake crumbs in a medium bowl. Using wet hands, shape level tablespoons of the mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray. Freeze 1 hour, or refrigerate 3 hours or overnight, until set.
3.Stir dark chocolate Melts in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let base of bowl touch water). Transfer to a heatproof jug. Stir Candy Melts in a medium heatproof bowl as above; divide Melts between two heatproof jugs. Tint one pale green.
4.Dip the end of one stick into the chocolate, then push the stick about halfway into a ball of cake. Return to tray. Repeat with another 8 sticks, chocolate and balls of cake. Do the same with remaining sticks, balls of cake and green and white Candy Melts. Place tray in freezer for about 5 minutes to set.
5.Re-melt dark chocolate if necessary. Dip 9 of the cake pops, one at a time, into the chocolate; rocking back and forth to coat; don’t swirl the pops, or they’ll break. Allow excess chocolate to drip back into the jug. Stand pops upright in a styrofoam block until set. Repeat with green and white Candy Melts.
6.Spoon remaining chocolate and Melts into 3 piping bags fitted with 3mm tubes. Drizzle chocolate and Melts over balls as pictured. Stand at room temperature until set.
