6 steps to Toffee Crispie Heaven (Gluten Free)


Last week (before I got sick and no these were not the cause!) I needed a quick lunch box filler that would cheer up a dreary Monday and these little cripsy bites definitely hit the sticky toffee spot.  I know we all have done rice cripy cakes but these are by far the best I have found and baking does not always have to be labour intensive.  When I offered them to people at first they just looked intrigued and then nibbled the top followed by:

‘?@??@??” echoes the expletives through the room and then silence as they paused to eye up the next bite with the same zeal found in a jelly baby head biter.

‘@@##?? they’re good!’ the muffled sound that tries to come out through stuck together toffee teeth. Random bits of rice cripsy fly in all directions and I take cover.

‘nom nom nom’ teeth nashing sounds make me wince as I pray they are not going to bite their fingers by accident.

When fingers become disguised
I think this is because I have had one too many finger biting incidents.  This is where my finger takes on a chameleon appearance cunningly camouflaging itself as something tasty but suddenly returning to its normal pink fingerish self but with the addition of pulsating teeth marks.  I scream out ‘oowwwww’ and shake my hand around desperately as if it will shake the teeth marks out and then I blow on it event though it’s not burnt>  Yes I know it is not going to make it better but it at least I am in control again and not the stupid ‘bit my own finger idiot’.  I wonder if this is why there is a lone wandering hand in the Addams Family as someone got a bit over zealous with a toffee crisp and bit the entire thing off either that or I have been scarred for life by my Dad’s favourite tea time program of which I can still hum the theme tune (thanks Dad as I know you are reading this x).

These treat size bites remind me of toffee crisp bars we used to get years ago and I loved them but nobody seems to do them anymore but now I can have them anytime I want (mwoahhhh ha ha ha – sorry been stuck in bed for days bit excited to be finally up).

These use only 6 ingredients and take six little steps to make and who knew wine glasses could come in in so handy for measuring!  All you need is baking love: butter, rice crispies / pops,  marshmallows, toffee and milk and then you are in chewy toffee heaven. They are moist, sticky and full of marshmallowy toffee which loves to attach its self to your teeth but this my family tells me is an added bonus as it allows them to savour the taste again later without gettng caught eating in class – personally I think one more tablespoon of milk would sort that out.

This is now one of my firm favourites for lunch boxes or anytime I need to get sworn at or dodge rice cripie missiles followed by silence.  I dipped the base in melted Toblerone and drizzled the top with chocolate.  You don’t need expensive ingredients I used the basic / value range of everything except the Toblerone (leftover from Christmas) so these really are a frugal baking thrill.

I found the original recipe here from the Nigella website posted by Lindz and adapted it only slightly:  If you do want to make them gluten free do check the ingredients on your toffees and marshmallows and use nestle chocolate instead as this is gluten free.

Ingredients

250g Toffees (Sainsbury’s Basics)
50g Butter (room temperature)
3 tbsp of milk
1 tbsp of golden syrup
115g Marshmallows
175g Rice Crispies or similar cereal

Instructions

1. Brush your desired tin or mould with baking spray or oil and wipe with a kitchen towel to make sure it is not too oily.  If you use silicone moulds always brush them lightly with cake release spray and then wipe off the excess with a kitchen towel even for cakes, choclates etc then your crispy treats will fly out of the moulds unlike one born every minute.
2. Add toffee, golden syrup, butter and milk into a saucepan and heat gently.  Stir the mixture as it heats until all the ingredients have melted.
3. Add marshmallows and stir until they have melted.

4. Add the cereal to the pan and make sure it is all well coated with the toffee mixture

5. Pour quickly into the tin or mould and level (it will stick to everything in my experience leaving wispy marshmallow strands everywhere)

6. Leave to set (about an hour) and drizzle with what ever chocolate you fancy but they are just as nice without too. Cut into sizes required and eat (one is not enough) they will keep for about 5 days if they get that long in an air tight container.

Summer Inspired Ultimate Pimms Cake Pop / Truffles


Pimms Cake Pops / Truffles

Pimms Cake Pops / Truffles

Because summer has now gone and in the UK we are destined for dreary weather pretty much all year round I crave the feeling of summer. Summer time traditionally brings it with it Pimms and weddings. The two combined set the scene for a marriage made in heaven. There is nothing more refreshing than an ice cold glass of pimms after watching nuptials out on a sunny lawn with sweet scent of freshly cut grass in the air. The chance to relax, chat with old friends and sip the summery nectar. Imagine the elegant silver platter being offered to guests piled high with white chocolate encased strawberry and vanilla cream cake pop / truffles with a hint of sunshine pimms, lushious strawberries and white chocolate – simply divine!

Even if you choose not to have a summer wedding these tiny balls of chocolate and strawberry pimms heaven would be a classy petit four where the sweetness would balance perfectly with champagne.

I want to take a step back into summer – so I am going to turn up the heating and will be baking these and then pulling on a posh frock and pouring a glass of bubbly before devouring them. Roll on the weekend.

The Taste Test – moist and packed full of summer flavours – like eating a strawberry milkshake with a hint of sunny pimms.

Ingredients:

1 x vanilla cake

1 x pimms buttercream

White chocolate cake covering or white belgian couverture cake covering drops ( if wanting to really impress)

Instructions for the Cake

1. Bake a basic vanilla cake / victoria sponge and leave to cool
Making Strawberry Pimms Buttercream
You could use a ready made strawberry sauce or make your own from scratch to add to the basic buttercream recipe.
Strawberry Sauce
250g Strawberries
1 tbsp vanilla sugar or sugar
Summery Stawberries

Summery strawberries

1. Cut the strawberries into quarters and place in small saucepan
2. Add 1 tbsp of sugar – I used my own homemade vanilla sugar but normal sugar will work just fine
3. Cook on a medium heat , stirring the mixture for approx 5 mins so that the sugar has dissolved and the strawberries have softened
Cooking Strawberry Sauce

Cooking Strawberry Sauce

4. Remove the strawberries from the heat and mash the strawberries with a masher
5. Return to the heat for 2 – 3 minutes
6. Strain the strawberries through a fine sieve into a bowl so that you can capture of all of the strawberry goodness. You can keep the pulp if you wish to add real strawberry pieces to the cake pop/ truffle mixture later.
7. Leave to cool.
Making Strawberry Pimms Buttercream
1 quantity of basic buttercream
2-3 tbsp of strawberry sauce (to taste)
2-3 tbsp of of pimms (to taste)
Beat together well
1. Add this mixture to the cake crumbs to create cake pops / truffles – see how here
2. Dip in chocolate!
Pimms Cake Pops / Truffles

Pimms Cake Pops / Truffles

Ready to Roll your cake balls / truffles? See the guide here
Idea: you could do half the balls in white chocolate and th eother in milk choclate – perfect for those situations when you can not decide which to dip it in!

Getting ready to roll Cake Pops


Rolled Cake Pops / Truffles

Rolled Cake Pops / Truffles

Ready to roll cake pops?

Is your cake baked, cooled and ready to go?  Then lets begin…

Equipment

Mixer with chopping blade or hand mixer

Baking tray lined with baking paper

Cookie scoop or table spoon

Large bowl for mixing

1 x cake

1 x serving of butter cream or cream cheese frosting

1 x spoon for stirring mixture

Making Cake Crumbs

Making Cake Crumbs

 
 
 
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.
 
 
 
 
 
 
 
 
 
 
 
 
 
Cake Crumbs Ready

Cake Crumbs Ready

 
2. Aim for fine breadcrumb consistency
 
 
 
 
 
 
 
 
 
 
 
 
 
Cake Pop Mixture

Cake Pop Mixture

 
 
3. Add buttercream to the mixture (buttercream recipe) – don’t add all of it yet.  Add half of your buttercream mixture and mix it together well with a spoon or even better your hands.  Keep adding  tablespoons of buttercream 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. 
 
4.For better results put the mixture in the fridge to chill for a few hours or overnight to make sure the mixture is firm for rolling.   
 
 
 
 
    
 
 
 
Measuring the cake truffle mixture

Measuring the cake truffle mixture

 
4. Use a small cookie scoop which holds approx 1 tbsp of mixture or if you do not have one use 1 tbsp of mixture and try to keep measuring the sme amount.  Scoop one level  amount and then release it onto a tray lined with baking parchment / paper. 
 
 
 
 
 
 
 
 
 
 
 
Sticky toffee cake truffles ready to go5. Pick up the ball and roll it between your hands until it forms a smooth round ball of cake mix. 
 
6. Once you have done this for as many of the cake pop / truffles as you want filled then – pop them in the freezer until you are ready to dip them.  Instructions for this will be shown at a later date. 

7. Place cake pops / truffles in the freezer to harden

8. When you want to use the cake pops / truffles transfer them from freezer to fridge .  Leave them for at least 15 mins to start defrosting before dipping. 

9. Don’t let the cake pops / truffles fully defrost as they become a little slippery and you risk getting pieces of mixture in the chocolate later

10. Post to follow on how to dip cake truffles…

 
Dipped sticky tofee cake truffles
Dipped sticky tofee cake truffles

This is what they looked like dipped.  Why not try an idea for caramel centred sticky toffee cake pops / balls recipe.

Recipe for Rich Chocolate Cake for Pops / Truffles


This is the recipe used for the chocolate cake pops base . This recipe comes from Peggy Porshen’s book Cake Chic (buy it here). We slightly adapted it as the original recipe is for a smaller cake – not that we found that out the first time we tried it! The cake is very moist and works wonderfully and this will do a big enough cake to do 48 cake boules. 

150g Chocolate

200ml milk

450g brown sugar ( we used light muscavado)

150g salted butter softened

4 eggs lightly beaten

300g plain flour

3 tbsp cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

Instructions:

Preheat oven to 160 C (or 150 if using a fan oven like we are)

Line your baking tin – we used about a 20×13 inch

Put chocolate , milk and half the sugar in a saucepan and bring to the boil until all is melted

Beat butter and remaining sugar

Slowly add the eggs

Add sifted flour, cocoa powder and baking powder and bicarbonate of soda to the mixture whilst beating

Start to add the hot mixture slowly into the batter

Once combined – pour into baking tin and place in the oven until cooked (approx 45 mins for us)

Leave to cool then cut into 4 sections

Making Cake Boules

Each section will make approx 12 cake boules – you can freeze the rest until it is needed – saving you precious time in the future.

See the guide to rolling cake pops here. Why not make some choc toffee cake pops?

Cake pop art or chocolate heaven?


Image of chocolate cake truffles

Cake pop art or chocolate heaven?

 
Artistic cake pops
Whenever I search for cake pops I am usually inundated with images of cute bees, popcorn bags, scary ghosts or shoal of lollipop up their bottoms versions of Finding Nemos (how uncomfortable – that’s got to be worse than a thong!).  You name it you can cake pop art it if you are artistic enough.   Cake pops are wonderful and they do make me smile as they are cute.  Sadly my artistic talents are lacking and if I were to make a cake pop bunny in real life this would end up looking more like a deformed dog.  This would cause me the most amazing amount of frustration in my unrealistic quest for treat size perfectionism and definite tendencies towards OCD.  Those that can weave their candy cake pop magic are very talented individuals to be sure – I hold my glass up to them but I accept that I am not truly worthy!  If you want candy magic then look no further than the Queen of Cake Pops aka Bakerella.  I even noticed that on the Junior Bake Off 2011 when a contestants cake went horribly wrong she though to herself – sod it cake pop it; what a smart girl she thought on her feet there. 

Bakerella Cake Pop Reindeers

Bakerella Cake Pops

 
Yes! Yes! Yes!
Knowing my own artistic boundaries and my families and friends unadulterated interest and glutenous need for chocolate  (so much I hide it in the cleaning cupboard – nobody looks in there).  I decided to create cake pops with a grown up indulgent air.  The challenge was to create the little treat that is just too damn good for little fingers to touch.  As for ‘if you love them, give them your last one’ –  I don’t think so buster.  I want cake pops that makes the taster go ‘oooh’ and ‘aahhhh’ as their mouthes fill with salty anticipative water while their eyes scan which chunk of chocolate to crack seductively first.   I want my cake pops to have the same effect as Herbal Essence shampoo leaving its taster shouting yes! yes! yes! without any hesitation who is watching.   This idea appeals to me far more than ‘ ooh doesn’t it look cute’  comment that I might get with a rather manky (well if it’s mine it would be)  snowman during the melting process cake pop. 
 
This is when I realise it’s not cake pops I am striving for its cake truffles.  Yes, that’s sounds much more sophisticated and grown up.  So what is a cake truffle?  Well it’s a mash up between a tasty cake packed full of beautifully flavoured buttercream or cream cheese frosting.  Then teh cake truffles are lovingly dipped in chocolate and decorated with more chocolate.  So they are not just the rubbish bits you cut off a cake or a way to cover up your disaster in the kitchen (although you can do this and why not – waste not want not I always say) these cake truffles are little mini taste explosions.  The best thing about them is that you can freeze them and they take 10 minutes to defrost quickly before friends come round.   I have a freezer full of different flavours but nobody come round – hmmm I guess I will have to eat them then!
 
If the World ends tomorrow – why I would grab a Cake Truffle…
So if I have not convinced you yet to have a go at cake truffles then these are my parting words on the matter.  If the world was about to end in true amarageddon fashion and you could grab one last thing from the fridge to eat before you go.  Imagine you look inside the fridge and see it’s a toss-up between a swash buckling pirate cake pop and a double chocolate fudge cake truffle.  I’d take the chocolate fudge truffle – hands down, no contest.  In fact I’d go as far as to say it’s a real no brainer!  I would rather my last mortal seconds end on Earth with sweet chocolate heaven exploding in my mouth and guilty smears across my face ready to meet my maker.  Lets just hope my maker brings wet wipes…

Try a recipe for vanilla and fudge truffles dipped in white chocolate.

Vanilla & Fudge dipped in White Chocolate Cake Truffles / Pops

Vanilla Fudge

Ultimate Sticky Toffee Cake Pops / Truffles (caramel centre)


Sticky toffee cake truffle heaven!

Sticky toffee cake truffle heaven!

I have not blogged for so long as I have been tied up with marking and schoolwork (yawn!) then came the mad frenzy of summer holiday cleaning and decorating followed by you guessed it a spot of baking while my son is away on camp. This week I was asked to make cakes for my husbands work colleagues. It seems the husbands have been encouraging a bit of a bake off between wives. I resisted the competition as long as I could, grumbling as I went about how wrong it was for the men to be making their poor wives bake them cakes, sausage rolls etc – it’s not like we don’t all have enough to do!! But once I had chilled enough from work I set my sights high and made them sticky toffee cupcakes. Firstly to shut my husband up and secondly I had the express intention of baking enough sticky toffee cake to make some cake pops / truffles. Toffee and chocolate – oh how I love you.

Inspiration

I based these cake pops / truffles on my memory of sweet, sticky chocolate bars that when you bit into to you reached the caramel heaven centre and it dribbled unceremoniously down your chin (or is that just me?). This was the inspiration for my newest gourmet cake pop / truffle and just for the hell of it why not use both a milk and white chocolate as I am fairy indecisive you know! But the main aim was to get the chin dribbling sauce in the centre of the cake pop with no special tools. Challenge on!

1. Bake a sticky toffee cake (try this good recipe)

2. Follow the insturctions for rolling cake pops / truffles here
3. Make a buttercream and either add a caramel (ready made) sauce to it – to your taste or you could have a go at making a caramel from scratch
To add a caramel centre
4. Before you add a filling – take off a pinch of cake batter from the ball before you roll it (this will be used later – flatten it to about 1.5 cm round – see picture below and put to one side) To add a caramel filling to the cake truffles. You can use a shop brought toffee / caramel sauce or you can make your own caramel from scratch. I did try the latter but this will need some perfecting!
5. I didn’t have any special tools or filling instruments that I know you can get for cakes. To get the filling into the truffle push a lollipop stick halfway into the ball and then move it in a circular motion to make the hole bigger. Pour a little bit of sauce in to fill the hole almost up to the top as you can see in the picture below.
Filling the cake truffle with toffee sauce

Filling the cake truffle with toffee sauce

6. To seal the sauce in take your extra piece of the cake mixture that you set aside in step 6 (see this next to the lollipop stick). Stick the extra piece of mixture over the top of the hole. Roll the ball gently between your hands – this will seal the sauce in – if you find you get a little more oozing out – just add-on an other small piece. Voila – toffee centre cake pop / truffles!
Sticky toffee cake truffles ready to go
Sticky toffee cake truffles ready to go

7. Once you have done this for as many of the cake truffles as you want filled then – pop them in the freezer until you are ready to dip them. Instructions for this will be shown at a later date. I always freeze my cake balls and then transfer them from freezer to fridge when I want to use them. Leave them for at least 15 mins to start defrosting before dipping. I don;t let mine fully defrost as I find that they become a little slippery and you risk getting pieces of mixture in the chocolate.

Dipped sticky tofee cake truffles
Dipped sticky tofee cake truffles

8. This is what they looked like dipped. Stay tuned for more instructions. Yummy – I even tried double dipping – which is half milk chocolate and half white chocolate perfect for those situations when you can not decide which to dip it in!

Ultimate Sticky Toffee Cake Pops / Truffles (caramel centre)


 

Sticky toffee cake truffle heaven!

Sticky toffee cake truffle heaven!

I have not blogged for so long as I have been tied up with marking and schoolwork (yawn!) then came the mad frenzy of summer holiday cleaning and decorating followed by you guessed it a spot of baking while my son is away on camp.  This week I was asked to make cakes for my husbands work colleagues.  It seems the husbands have been encouraging a bit of a bake off between wives.   I resisted the competition as long as I could, grumbling as I went about how wrong it was for the men to be making their poor wives bake them cakes, sausage rolls etc – it’s not like we don’t all have enough to do!!  But once I had chilled enough from work I set my sights high and made them sticky toffee cupcakes.  Firstly to shut my husband up and secondly I had the express intention of baking enough sticky toffee cake to make some cake pops / truffles.  Toffee and chocolate – oh how I love you.  

 

 

 

Inspiration

I based these cake pops / truffles on my memory of sweet, sticky chocolate bars that when you bit into to you reached the caramel heaven centre and it dribbled unceremoniously down your chin (or is that just me?).  This was the inspiration for my newest gourmet cake  pop / truffle and just for the hell of it why not use both a milk and white chocolate as I am fairy indecisive you know!  But the main aim was to get the chin dribbling sauce in the centre of the cake pop with no special tools.  Challenge on! 

1. Bake a sticky toffee cake (try this good recipe

 
 
 
 
 
 
 
 
 
 
 
 
2. Follow the insturctions for rolling cake pops / truffles  here
 
3. Make a buttercream and either add a caramel (ready made) sauce to it – to your taste or you could have a go at making a caramel from scratch
 
To add a caramel centre
4. Before you add a filling – take off a pinch of cake batter from the ball before you roll it (this will be used later – flatten it to about 1.5 cm round – see picture below and put to one side)  To add a caramel filling to the cake truffles. You can use a shop brought toffee / caramel sauce  or you can make your own caramel from scratch.  I did try the latter but this will need some perfecting! 
  
5.  I didn’t have any special tools or filling instruments that I know you can get for cakes. To get the filling into the truffle push a lollipop stick halfway into the ball and then move it in a circular motion to make the hole bigger.  Pour a little bit of sauce in to fill the hole almost up to the top as you can see in the picture below. 
 
Filling the cake truffle with toffee sauce

Filling the cake truffle with toffee sauce

 
 
 
 
 
 
 
 
 
 
 
 
 
 
6. To seal the sauce in take your extra  piece of the cake mixture that you set aside in step 6  (see this next to the lollipop stick).   Stick the extra piece of mixture over the top of the hole. Roll the ball gently between your hands – this will seal the sauce in – if you find you get a little more oozing out – just add-on an other small piece.  Voila – toffee centre cake pop / truffles!
 
 
Sticky toffee cake truffles ready to go
Sticky toffee cake truffles ready to go

7. Once you have done this for as many of the cake truffles as you want filled then – pop them in the freezer until you are ready to dip them.  Instructions for this will be shown at a later date.  I always freeze my cake balls and then transfer them from freezer to fridge when I want to use them.  Leave them for at least 15 mins to start defrosting before dipping.  I don;t let mine fully defrost as I find that they become a little slippery and you risk getting pieces of mixture in the chocolate.

  
 
 
 
 
 
 
 
Dipped sticky tofee cake truffles
Dipped sticky tofee cake truffles

8. This is what they looked like dipped.  Stay tuned for more instructions. Yummy – I even tried double dipping – which is half milk chocolate and half white chocolate perfect for those situations when you can not decide which to dip it in!

Recipe for Wheat Free Rich Chocolate Cake (pops. balls, truffles, boules)


This is the recipe we used for the wheat free chocolate cake boules base . This orginally came from Peggy Porshen’s book Cake Chic (buy it here). We adapted it as we wanted to make a wheat / free version. This does use normal chocolate which for someone suffering from Coeliac disease may find unsuitable as the manufacturers can not guarantee this chocolate is gluten free. However as long as you use a good quality chocolate this does not usually have any gluten added to it – biut do always cheack the ingredients list. The cake is very moist which is excellent as some wheat free cakes including shop brought ones can be very dry and does not actually taske gluten free! It also freezes very well – which is perfect if you only have one person in the house following a gluten free diet – they can take a slice out of the freezer and within 20 mins it should be defrosted.

Ingredients

150g dark chocolate (we used a 70% cocoa)

200ml milk

450g brown sugar ( we used light muscavado)

150g salted butter softened

4 eggs lightly beaten

300g plain gluten free flour

3 tbsp cocoa powder

1 tsp baking powder (gluten free)

1 tsp bicarbonate of soda

1 x tsp Xanthum gum (this is used as a binder to help prevent the cake form becoming dry which happens with most gluten free baking)

Instructions:

Preheat oven to 160 C (or 150 if using a fan oven like we are)

Line your baking tin – we used about a 20×13 inch

Put chocolate , milk and half the sugar in a saucepan and bring to the boil until all is melted

Beat butter and remaining sugar

Slowly add the eggs

Add sifted flour, cocoa powder and baking powder and bicarbonate of soda to the mixture whilst beating

Start to add the hot mixture slowly into the batter

Once combined – pour into baking tin and place in the oven until cooked (approx 45 mins for us)

Leave to cool then cut into 4 sections

Making Cake Boules

Each section will make approx 12 cake boules – you can freeze the rest until it is needed – saving you precious time in the future.

Break the cooled cake into pieces until it resembles breadcrubs – we use the food processor to do this but hands can work just as well.

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.