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Chocolate-covered Strawberry Cake Pops at www.chefkimihou.com

Chocolate-covered Strawberry Cake Pops

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Equipment

  • Heart shape mold
  • Ice Cream Molds,
  • Parchment Paper
  • Popsicle sticks
  • Silicon Melting pots for chocolate, optional

Ingredients
  

  • Strawberry Cake Pop dough
  • Ghirardelli Milk chocolate melting wafers
  • Red candy melts
  • Sprinkles

Instructions
 

  • After baking strawberry cake and turning it into cake pop dough, melt your chocolate wafers at 30 second intervals until fully melted.
  • Pour chocolate into heart shaped cavities making sure to get it completely up the sides.
  • Place in freezer for 10-15 min until set.
  • Remove from freezer and carefully add cake pop dough to the molds, do not press too hard or the chocolate may crack.
  • Cover the back with chocolate.
  • Place back in freezer for 7-9 mins
  • Carefully peel molds and remove the cake pops.
  • Place on parchment paper.
  • Melt the red candy melts in a piping bag on 30 sec increments.
  • Once melted let rest for 1-2 mins then cut a small hole in the tip of the piping bag and create zigzag, circles or lined patterns.
  • Immediately add sprinkles.
  • Let rest for 10-15 mins before serving.

Notes

Using silicon pots helps control waste and spillage. You can leave the chocolate inside until it's cool then peel it out and save to use again if bagging these are treats let rest 30 before placing them in a bag to avoid smudging.
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