1 tbsp ready made (I used Betty Crocker) chocolate fudge buttercream
1tbsp nutella
*DECORATION*
300g milk chocolate
200g ground hazelnuts
cake pop sticks
Instructions
Pre heat the oven to 180oC / 160oC fan
Grease and line a square brownie tin (8 inch)
Place the flour, eggs and nutella into a bowl and beat together for a couple of minutes until everything is combined
Pour into your prepared tin and bake in theoven for approx 25 minutes until 'just' cooked so a little wobble is fine
Leave the brownie to cool completely
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
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)
Once the mould is full, stick your cake pop sticks into each cake pop mould hole
Place carefully in the fridge for a couple of hours to chill and set
When you are ready, melt some chocolate and leave to stand for a couple of minutes so not too hot
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
Then leave a minute before coating the rest of the cake pop in the hazelnuts
Your cake pops are ready!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/12/ferrero-rocher-cake-pops.html