ChocToffee Cake Pop / Truffle


 

Yummy toffee and chocolate  – this works particularly well if you also add in small chunks of toffee as a chewy surprise.

Ingredients

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

Image of Chocolate balls rolled

Chocolate balls rolled

Toffee smashed into shards

Baking sheet lined with greaseproof paper

Instructions

 1. Put the cake once cooled into a mixer and reduce it to crumbs.  Make sure it is fine in texture and there are no big lumps left.

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!

 Dipping the Cake Pops / Truffles
 
Take the cake pops out of the freezer 10 minutes before you want to use them – transfer them to the fridge to keep them cold and firm
 
Melt chocolate in the microwave – we used just a cheap cake covering chocolate as these are for home consumption – but you could use a couverture Belgian chocolate covering.
 
Put the pop / truffle on a cocktail stick ready for dipping.

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 chocolateImage of Chocolate Toffee Cake Pop .  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.

Tips:

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.

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One thought on “ChocToffee Cake Pop / Truffle

  1. Pingback: Recipe for Rich Chocolate Cake for Pops / Truffles « cakeboule

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