Recipe type: desserts
Serves: 10
  • 300g white chocolate
  • 2 tbsp double cream
  • 2 tbsp Baileys
  • 55g unsalted butter
  • topping of your choice eg. grated chocolate or edible silver shimmer as I did
  • cake pop sticks (optional)
  1. gently melt the 200g of the white chocolate and the double cream together
  2. remove from the heat and whisk in the butter until the mixture thickens - about 3-4 minutes
  3. line an airtight tub with greaseproof paper, and pour in the mixture and chill in the fridge over night
  4. When ready, remove from the fridge and using a tsp remove spoonfuls and shape into balls - you need to work quickly and carefully as the mixture warms up in your hands
  5. Re- line your tub with more greaseproof paper
  6. place the balls on to the paper and insert a cake pop stick
  7. Return to the freezer to harden and set
  8. After at least an hour, melt the remaining 100g of white chocolate and dust some greaseproof paper with your choice of decorations for the top of them and placd this on top of a plate
  9. Then remove the creams from the freezer and quickly coat in the chocolate and place upside down onto the coated greaseproof paper
  10. Return to the fridge to set for at least an hour
  11. Then they are ready to eat - please note though that they need to be kept cool
Recipe by Mummy Mishaps at