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New Zealand, Oceania · Lolly Cake

Choc-Dipped Lolly Cake Truffle Pops

Bite-sized lolly cake balls on sticks, dipped in a crisp chocolate shell and sprinkled with coconut: a party-table treat that looks as fun as it tastes.

ServingsServes 2
Total cooking time32 min
Chilling+ 30 min
DifficultyMedium
About servingsChildren should eat sitting down and not run with the sticks; the chewy lollies are a choking risk for children under 4.

Method

  1. Crush the biscuits very finely in a zip-lock bag with a rolling pin (or in a food processor); smaller crumbs make smoother balls that don't crack. Tip into a bowl.

    Add in this stepPlain malt biscuits 60 g

  2. Melt the butter and condensed milk in a 14 cm saucepan over low heat for , stirring, until smooth. Take off the heat and let it cool for 5 minutes.

    Add in this stepButter 25 gSweetened condensed milk 50 g

    low heat

  3. Cut the lollies into 5 mm pieces with oiled scissors. Pour the butter mixture over the crumbs and mix, then knead in the lollies. Roll into balls of about 25 g (a walnut's size), pressing firmly so they are compact, and set on a tray lined with baking paper.

    Add in this stepSoft fruit lollies, chopped small 40 g

  4. Chill the balls for in the fridge (or 15 minutes in the freezer). Cold, firm balls stay on the sticks and set the chocolate quickly.

  5. Melt the chocolate with the oil in a heatproof bowl set over a 16 cm pot of barely simmering water on low heat for about , stirring, until smooth (the bowl must not touch the water). Or microwave in 20-second bursts. Pour into a narrow, deep cup so the balls can be fully dipped.

    Add in this stepMilk or dark chocolate, chopped 80 gNeutral oil 1 tsp

    low heat

  6. Dip the tip of each stick 1 cm into the chocolate and push it halfway into a ball; this glues it in place. Dip each ball into the chocolate, let the excess drip off while turning it, sprinkle with coconut and stand it upright in a glass or a block of foam. Leave for until the shell sets.

    Add in this stepLollipop or cake-pop sticks 6Desiccated coconut (or sprinkles) 10 g

Cook's tip

If balls slide off the sticks, they are too warm: chill them again. A small amount of oil makes the chocolate thinner and gives a smooth, crisp shell. Keep them in the fridge, and take them out 10 minutes before serving.

Cooking it at camp

Make them at home and carry them in a lidded box in the cooler, lying down with baking paper between layers. The chocolate shell softens above about 25 °C, so serve straight from the cooler.