2 to 3 tbsp – Buttercream (recipe below)
500 gms – Dark chocolate
Some brown sugar for the topping
Take bits of cake in a blender and blend it till it is completely crumbled. Add little by little buttercream and blend it till the crumbs are well combined. When you press the mixture in your hand, it should stick together and retain the shape. Do not add more as it will make the pop hard. It shouldn’t get too sticky.
Make bite size balls. Insert the skewers. Place them on grease proof paper.
Place 2tbsp of chopped chocloate in a microwaveable bowl. Heat it for a minute. Mix it well till it melts and gets silky and smooth. Either using a piping bag or a small spoon, put drops of the melted chocolate where the skewers are inserted. This will harden and ensure that the skewers dont come off.
Refrigerate the pops for atleast 1/2 an hour.
Chop the remaining chocolate in a bowl. Place this bowl on a pot of boiling water. Make sure the bottom of the bowl doesn’t touch the water. Let the chocolate soften. Mix it using a whisk till the chocolate completely melts and is smooth.
Dip the set pops in the melted chocolate and place them on grease proof paper to set. It will take 5 mins for the chocolate layer to set. Pour the remaining chocloate into a piping bag and pipe spirals on the pops and sprinkle brown sugar while the chocolate is still soft. This take seconds to set. Pack it transparent sheets and tie them up using nice ribbons. These make beautiful give always.
20 gms -butter, softened
45 gms – icing sugar
Beat the butter in a bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and few drops of milk and beat the mixture until creamy and smooth. Beat in some more milk, if necessary, to loosen the mixture.
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