Hazelnut Chocolate Cake Pops
Ingredients
- 360 g Bonne Maman Hazelnut Chocolate Spread (1 jar)
- 1 chocolate cake, completely cooled (approx. 500–600 g, homemade or store-bought)
- 700 g chocolate candy coating or melting wafers (milk or white chocolate)
- 30 g (¼ cup) hazelnuts, finely chopped
- 30 g (¼ cup) Halloween-coloured sprinkles (or festive sprinkles of choice)
- 25–26 cake pop or lollipop sticks
- Food colouring, as required
Method
- Prepare the cake
If baking at home, prepare your favourite chocolate cake and bake it in a 23 × 33 cm (9” × 13”) pan. Allow the cake to cool completely before using. - Crumble the cake
Line a large tray with parchment or butter paper. Crumble the cooled cake into a large mixing bowl using clean hands until it resembles fine breadcrumbs. - Mix with hazelnut spread
Add the Bonne Maman Hazelnut Chocolate Spread to the cake crumbs. Mix well using your hands until the mixture is evenly moist and holds together when pressed. - Shape the cake pops
Using about 2 tablespoons of mixture per pop, roll into smooth balls. You should get 25–26 cake balls. Place them on the lined tray and refrigerate for 2 hours, or until firm. - Melt the chocolate
Melt the chocolate candy coating or wafers using a double boiler or microwave. Add food colouring if desired and mix until smooth. - Insert the sticks
Dip the tip of each cake pop stick into the melted chocolate, then gently insert it halfway into each chilled cake ball.
This step helps secure the stick and prevents the cake pop from slipping. - Set the base
Place the cake pops back onto the tray and freeze for 10 minutes to set. - Coat and decorate
Rewarm the melted chocolate if needed. Dip each cake pop fully into the chocolate, allowing excess to drip off. Immediately decorate with chopped hazelnuts and sprinkles. - Final setting
Stand the cake pops upright in glasses or mugs and refrigerate for 10 minutes, or until the coating is completely set.
Storage
Store the cake pops in an airtight container in the refrigerator for up to 2 weeks.
