Lemon Cake Pops with Dark Chocolate
Makes 12-14 cake pops
Servings: 12
Equipment
- 12-14 Lolly sticks wooden
Ingredients
- 250 g lemon drizzle cake shop-bought
- 2 tbsp lemon buttercream see my lemon and poppy seed cupcakes
- 2 tbsp cream cheese such as Philadelphia
- 200 g dark chocolate I used Green & Blacks Maya Gold
- crystallised lemon slices or sprinkles to decorate
Instructions
- Pulse the cake in the food processor a few times until you have crumbs.
- Drop in 3-4 tablespoons of buttercream or cream cheese. Pulse again until you get a ball of dough. Don't over pulse otherwise the blade chops it up again.
- Roll golf ball sized blobs of dough with your fingers. Place on a baking tray lined with parchment paper. Put in the fridge for 2 hours or overnight or cover with cling film and put in the freezer for 30 minutes. This post has more pictures of this stage.
- Break the chocolate into squares and melt either in a double boiler or the microwave.
- When the chocolate is melted, roll the balls in it and spear with one of the sticks to remove. Use a teaspoon to drip chocolate all around the ball and let the excess drip from it.
- Press pieces of crystalised lemon onto the chocolate before it starts to set. Finally, stand the cake pop in a cup just the right height to support it but not to smudge the chocolate.
- Allow to set before serving. Chill if desired but this is not essential.
Notes
You could just use Philadelphia if you don't have or don't want to make buttercream. The result will be less sweet.