CHOCOLATE AND PISTACHIO CAKE POPS

An easy to make cake pops that are perfectly bite-sized as a party treat!

INGREDIENTS

One 8" cake (any left over cake)

1 cup (8 ounce) cream cheese

1 cup powdered sugar

1 tsp vanilla extract

2 1/2 cups heavy cream (575 grams)

200g pure milk chocolate, chopped

Pistachios, chopped

INSTRUCTIONS

In a mixing bowl, place all the cream cheese, sugar, heavy cream and vanilla extract powder into a bowl and whisk until light and fluffy.

Prepare any cake or use any left over cake. Break up the cake into fine crumbs.

Add the cream mix and stir until combined. Leave to chill in the fridge for half an hour.

Divide the mixture into 12 equal amounts and roll between your hands to form a ball. You can use a weighing balance to ensure all of them are of the right size.

Optionally, press a long lolly pop stick into each ball and return to the fridge to chill for a further half an hour.

Melt the milk chocolate in a microwave or docuble boiler. Take the cake pops from the fridge and dip each one into the melted chocolate, covering completely and allow the excess to drip off.

Sprinkle with the chopped pistachio nuts and leave to set. Enjoy !

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