Yummy toffee and chocolate – this works particularly well if you also add in small chunks of toffee as a chewy surprise.
1x rich dark chocolate sponge
3 tbsp x chocolate fudge frosting ( ready made – we cheated this time and used Betty Crockers)
Chocolate cake coating / bark
Toffee coated chocolate pieces cut into small pieces
Toffee smashed into shards
Baking sheet lined with greaseproof paper
2. Mix cake crumbs with chocolate fudge frosting ( about 1/2 of the tin) don’t add all of it yet. It is better to add half the mixture and mix it together well with a spoon or your hands. Keep adding more frosting until you have enough to make a firm dough with your cake batter not too mushy as you don’t want it to be really sticky and gooey.
3. Add smashed toffee shards to this mixture.
4. Put the mixture in the fridge to chill for a few hours or overnight as I usually do to make sure the mixture is firm for rolling.
5. To get your cake pops / truffles in a ball shape you will need to roll them. I used a small cookie scoop which holds about 1 tbsp of mixture. I scooped up one amount and then released it onto a tray lined with baking parchment / paper. Pick up the ball and roll it between your hands until it forms a smooth round ball of cake mix.
5. Cut up pieces of chocolate covered toffee into small chunks and insert these into the balls. 4 chunks each.
5. Place the cake pops / truffles on your lined baking sheet and transfer to the freezer. I know lots of people say the fridge / freeze for only 10 mins or so but I have always put them in the freezer and left to freeze or until I am ready to dip them. In fact my freezer is full of bagged pops ready to dipped whenever it takes my fancy!
Dip the cake pop / truffle into the melted chocolate until it is covered fully – gently twirl the pop/ truffle around to coat evenly with chocolate ( twirling it on the cocktail stick not stirring it round in the chocolate like a spoon) if you tap your wrist gently on the side of the bowl it gets rid of any excess. Gently pull the pop / truffle out of the chocolate . When it stops dripping huge amounts of excess chocolate transfer to a prepared baking sheet to dry / set.
Once all pops / truffles had been dipped and dried. Decorate them with drizzle of melted milk chocolate and sprinkled toffee shards on top.
To break up the toffee – put in a food processor (small hand-held one) but only do this when you are ready to use it as it will stick itself back together as we found out.
Once the cake pops / truffles are done – store them in the fridge but for the best flavour – take them out of the fridge for 20 mins before serving / eating – they are worth the wait and taste different and are soft and moist – more cake like than truffle like.