Milk Chocolate Lolly Bites
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
25
- For the cakes
- 3 ½ ozs Dark chocolate (60% cocoa solids)
- ½ cup unsalted butter
- 1 cup light brown sugar (scant)
- ½ tsp vanilla extract
- 2 eggs (beaten)
- 1 cup all-purpose flour (scant)
- 2 Tbsps cocoa powder
- ¾ cup finely chopped Hazelnuts
- melted butter (if needed)
- For the coating
- 12 ozs Dark chocolate (60% cocoa solids)
- To decorate
- colored sugar sprinkles
How healthy are the main ingredients?
eggPreparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line a 23cm|9" square tin with non-stick baking paper.
2.
Melt the chocolate and butter in a large heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the sugar, vanilla and eggs. Beat well until smooth.
3.
Sift in the flour and cocoa and stir until blended, then stir in the hazelnuts.
4.
Put into the tin, level the surface and bake for 15-20 minutes, until just firm to the touch. Cool in the tin until warm.
5.
Tip the cake into a bowl and work with your hands until it clings together. If the mixture is too dry, add a little melted butter.
6.
Roll into balls with your hands. Insert a lollipop stick into each ball and place on a tray lined with non-stick baking paper. Chill for 2 hours.
7.
For the coating: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir gently.
8.
Dip the cake balls into the melted chocolate to coat. Hold the cake pops over a sheet of non-stick baking paper and sprinkle over the sugar sprinkles. Stand in a glass or cup and leave to set.
