These decadent Chocolate Espresso and Cream Cake Pops will delight your taste buds. The rich chocolate, bold espresso, and creamy texture make for an ideal dessert treat.
Ingredients: 1 box chocolate cake mix. 1/2 cup strong brewed espresso, cooled. 1/2 cup heavy cream. 1 cup chocolate chips. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Lollipop sticks. Chocolate candy melts for coating. Sprinkles for decoration.
Instructions: Follow the directions on the box to bake the chocolate cake. Allow it to totally cool down. Put the heavy cream and cooled espresso in a small bowl and mix them together. In a large bowl, break up the cooled cake into small pieces. Mix the espresso and cream together, then add the cake crumbs and mix them together until you get a dough-like texture. To melt the chocolate chips in a bowl that can go in the microwave, stir them every 30 seconds for about a minute. Mix the powdered sugar, vanilla extract, salt, and melted chocolate into the cake mix. Combine well. Roll small amounts of the mixture into balls that look like cake. Put them on a baking sheet that has parchment paper on it. Put a lollipop stick in the middle of each cake ball. Put the cake balls in the freezer for 30 minutes to make them firm. Follow the directions on the package to melt the chocolate candy melts. Let the extra chocolate drip off of each cake ball as you dip it into the melted chocolate. Add the sprinkles while the chocolate coating is still wet. Place the cake pops on their sides in a Styrofoam block or a cake pop stand to let them set completely. It's time to enjoy your Chocolate Espresso and Cream Cake Pops once the chocolate dries.
Prep Time: 45 minutes
Cook Time: 25 minutes
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