- 400g dark chocolate, chopped
- 450g store-bought mud cake with chocolate icing
- 1/2 cup (75g) hazelnuts, finely chopped
- 1/4 cup (35g) icing sugar, plus extra to dust
- Red and green fondant (see notes), to decorate (optional)
- I used plastic lollipop sticks (available from craft shops or cake decorating shops) for these, but you could use wooden skewers. You’ll also need a large foam block (also from craft shops) to keep the cake pops upright while chilling. Cake pops will keep for up to 2 days in the fridge.
- Step 1Place 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Cool slightly.
- Step 2Remove icing from cake, reserving 1 tablespoon icing. Finely crumble the cake into a bowl, then add hazelnuts, reserved icing and three-quarters of the melted chocolate. Mix together with your hands, then roll into 16 balls using about 1 1/2 tablespoons cake mixture per ball.
- Step 3Dip the tip of each lollipop stick into remaining melted chocolate, then insert into the middle of each cake ball. Place on a plate and freeze for 1 hour or until firm.
- Step 4Place remaining 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Pour into a mug, then dip each chilled cake pop into the chocolate, twirling it to drain off any excess. Sit upright in a foam block, then repeat with remaining cake pops. Chill for 1 hour or until set.
- Step 5Combine icing sugar with 1 tablespoon cold water to form a smooth paste. Carefully top each cake pop with 1/2 teaspoon icing sugar mixture, gently teasing it to mimic cream falling over a Christmas pudding. (Reserve leftover icing sugar mixture.) Return cake pops to the fridge, still standing in the foam block, for 1 hour or until icing is set.
- Step 6Mould the coloured fondant, if using, into small holly sprigs, then use a little reserved icing sugar mixture to apply the holly to the cake pops. Allow to set, then dust with icing sugar.
Coloured fondant icing is from cake decorating shops. Alternatively, use white royal icing (from supermarkets) and colour with food colouring according to packet instructions.
- Author: Katie Quinn Davies
- Image credit: Katie Quinn Davies
- Publication: Taste.com.au