Chocolate cake pops

Ideally, you should have a Styrofoam block to “plant” the finished cake pops to allow them to dry. If not, rest them on a tray lined with baking paper. Makes: 20-25

INGREDIENTS For the chocolate balls:

125g double cream 150g dark chocolate, broken up 400g chocolate sponge cake (home-made or shop bought)

For the chocolate frosting:

300g dark or milk chocolate Multi-coloured sprinkles. 25 lolly sticks or craft sticks

METHOD

Put the double cream in a small pan and bring to a boil. Immediately remove from the heat and add 150g dark chocolate. Mix until the chocolate melts completely and you have ganache.

Crumble the sponge cake to tiny crumbs.

Add half of the ganache to the crumbs, and mix until you get a moist mixture that you can make balls from. Add more ganache until the consistency is right but do not make it too wet. If the crumbs get too wet and soft refrigerate the mixture for about an hour.

Next, with dry hands roll balls of 4cm diameter and put them on a baking tray lined with baking paper.

Freeze for 15 minutes.