Ferrero Rocher Cake Pops
Author: 
Cook time: 
Total time: 
Serves: 32
 
Ingredients
  • 100g self raising flour
  • 2 eggs
  • 2 heaped tbsp nutella
  • *FROSTING*
  • 1 tbsp ready made (I used Betty Crocker) chocolate fudge buttercream
  • 1tbsp nutella
  • *DECORATION*
  • 300g milk chocolate
  • 200g ground hazelnuts
  • cake pop sticks
Instructions
  1. Pre heat the oven to 180oC / 160oC fan
  2. Grease and line a square brownie tin (8 inch)
  3. Place the flour, eggs and nutella into a bowl and beat together for a couple of minutes until everything is combined
  4. Pour into your prepared tin and bake in theoven for approx 25 minutes until 'just' cooked so a little wobble is fine
  5. Leave the brownie to cool completely
  6. Once cold enough to handle, break the brownie up into a large mixing bowl and add the chocolate buttercream and nutella and using your hands give it a good mix
  7. Take small bits of the mixture and roll into small balls and place inside a cake pop mould (I used one from Lakeland - see below)
  8. Once the mould is full, stick your cake pop sticks into each cake pop mould hole
  9. Place carefully in the fridge for a couple of hours to chill and set
  10. When you are ready, melt some chocolate and leave to stand for a couple of minutes so not too hot
  11. Dip each cake pop into the chocolate to coat it, dip the end into the nuts and place on to a sheet of greaseproof paper
  12. Then leave a minute before coating the rest of the cake pop in the hazelnuts
  13. Your cake pops are ready!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/12/ferrero-rocher-cake-pops.html