Mandy Says: Cook Club #1 - Chocolate cake pops

Published November 3, 2014
Category: Cook Club, Eat It, Mandy Says

Triple Chocolate Tim Tam Cake Pops

For our first Cook Club, Bel was hoping I’d go a little easy on you all (but mostly her, I suspect!) with something simple. So, wish granted – it doesn’t get much easier than my no-bake Tim Tam Cake Pops. I use this recipe HEAPS, it’s so quick and flexible, there’s minimal mess (always a good thing in my kitchen. I’m allergic to washing dishes…) and you can make the pops as simple – or as complicated – as your imagination will allow.

WHAT YOU NEED

1 packet of Milk Chocolate Tim Tams. For those of you not in Australia and therefore unable to get hold of the world’s yummiest treat – use Oreos.

80 grams of chilled cream cheese, such as Philly.

1 packet of dark chocolate melts.

Chocolate sprinkles for decoration (or, you could GO FOR IT and try coloured sprinkles or drizzled white chocolate or crushed M&Ms)

Cake Pop sticks. These are basically lollipop sticks, available for your local cake supplies shop or $2 Shop.

HOW IT’S DONE

Using a food processor or blender, give your whole pack of Tim Tams a quick blitz for about 20 seconds, just to break them up a little. Then add the cream cheese and blitz until the mixture all comes together in a ball. Note – if your kitchen is hot, or it’s a particularly warm day, you might find the mix gets a bit sticky to work with. If this is the case, just pop it in the fridge for ten minutes.

Take rounded-teaspoon sized scoops of the mixture, and roll into a ball. You should get about12 – 16 from the mix. Place on a plate or tray lined with baking paper, and chill for around half an hour.

Take a coffee cup, and fill it half way with chocolate melts. Using the microwave, melt chocolate in 10 second bursts, stirring in between. It’s really easy to ‘seize’ or burn chocolate if it’s over-heated, or you get any moisture into it (keep the water WAY away!), so be careful at this point. Once melted, dip one end of your Cake Pop stick into the chocolate – about 1cm – and push into your chilled chocolate ball, then back into the fridge to allow them to set.

Prepare a small dish or bowl by filling it with your chocolate sprinkles. Then, using the same microwave method, melt more chocolate. This time you need to almost fill the coffee mug. Dip each cake pop into the melted chocolate, giving it a tap on the side of the mug to help remove the drips (probably the trickiest part!), then dip the top if your coated pop into your sprinkles. Use a glass or mug to stand your completed cake pops in while the chocolate sets.

And that’s it! All you need to do now is taste test them. Have a look and see what my tribe of chocoholic boys have to say… (Hint – not much, their mouths are too full of cake pops to speak!)

Enjoy, Bel and gang. I’m sure you’ll do just fine!

Ps – if anyone has any questions, feel free to ask me in the comments section below. I’ll be keeping my eye out and will be here to answer.