Ingredients
·
100g/3½oz White Chocolate
·
sprinkles, to decorate
- 12 round lolly sticks.
- Method
1. Break
the Christmas cake into pieces then blend in the food processor for a few
minutes to turn into crumbs.
2. Divide
the mix into 12 and shape into balls. Place in the fridge for a couple of hours
to firm up.
3. Melt
the chocolates in separate bowls, over pans of simmering water or in a
microwave.
4. Make
a hole in each ball with a lolly stick, then dip the end of the stick in the
melted chocolate and place back in the hole. Repeat with the other sticks and
leave to set for about 30 minutes.
5. Re-melt
the chocolate if necessary, then, using a teaspoon pour the chocolate over a
cake pop, holding it over the bowl. Work quickly to get a smooth finish. Tap
the cake pop on the side of the bowl to get rid of the excess chocolate, then
stick into a piece of polystyrene or upturned colander while you coat the rest
of the pops.
6. Once
the chocolate has set slightly, but is still sticky, coat in sprinkles then
leave to set completely.
Recipe Tips
Use an upturned colander or a polystyrene block to keep your
cake pops standing while they set - just make sure your lolly sticks will fit
in the colander holes before you start.
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