Use this 5pce silicone dessert set by Daily Bake to help create this recipe!
- 1/2 x 500g iced chocolate mud cake
- 1/4 cup chocolate fudge frosting
- 1/2 x 375g packet White Choc Melts, melted
- 16g packet icing flowers
- 1 teaspoon pink sprinkles
Using your hands, roughly break up cake, including icing, into small pieces and place in a large bowl. Continue breaking cake into smaller pieces until finely crumbled. Add frosting. Mix with a wooden spoon until combined. Divide mixture evenly into 12 portions. Roll each portion into a smooth ball. Place on a baking paper-lined tray.
Dip 2cm of 1 end of each lollipop stick into melted chocolate. Push 1 lollipop stick halfway into each cake ball. Return to tray. Freeze for 30 minutes or until set.
Meanwhile, transfer chocolate to a heatproof microwave-safe mug. Microwave on MEDIUM (50%) for 1 minute or until smooth. Dip 1 cake into melted chocolate. Rock backwards and forwards until cake is fully coated (don't rotate the stick or stir the chocolate as this can cause crumbs to break off into the chocolate). Pull stick up and out of the chocolate, gently tapping the stick on the side of mug to drain excess chocolate and remove any air bubbles.
Place cake (stick upwards) onto tray. Working quickly, position icing flower and sprinkles on cake. Repeat with remaining cake, chocolate, flowers and sprinkles. Stand for 10 minutes or until set. Serve.
Low kilojoule | Low sodium | Lower gi
Author Cathie Lonnie & Lucy Nunes | Image credit Andrew Young | Publication Super Food Ideas