Thursday, October 23, 2014

Halloween Ghost Chocolate Cake Pops

Super cute Halloween ghosts
Chocolate cake pops, covered with white chocolate icing. 
A few days ago I found a cake pop baking pan on sale and I have been waiting for the right occasion to try it out. Also, I've been inspired by, a popular marketplace where one can save by buying or selling gift cards, to present to my readers a delicious Halloween themed recipe. With Halloween around the corner, and my new pan waiting for me, I jumped at the opportunity! So here are these adorable little chocolaty cake ghosts, perfect for my (and your!) next Halloween party.
This was my first attempt at pops, and I have to say, the results were quite good: cute and soft chocolate cake covered in deliciously sweet, white chocolate icing. These pops are not too difficult to make, even though the decorating part was a bit labor intensive for me. But this is a great and fun project for a lazy weekend - the perfect activity to enjoy with your kids. They will love it!
One suggestion. If you plan to make pops for more than one occasion, I recommend investing in the right pop pan. It's not too expensive, non-stick, easy to use and clean, and  makes perfectly round pops. You can buy it from Amazon, if you'd like. Here is the link for the pan I have. And remember to check out for savings for your Halloween shopping spree. I looked, they even  offer Amazon gift cards!

Ingredients: To make 12 pops
  • 4 tablespoons (half stick) of unsalted butter, melted
  • 1/3 cup of sugar
  • 2 tablespoons unsweetened cocoa
  • 1 egg
  • 1/2 cup of all-purpose flour
  • pinch of salt
  • 1/2 teaspoon of baking powder
  • 1.5 cups of white chocolate chips
  • black icing for decoration
  • 12 pop sticks (mine were included with the pop pan)
Preparation time: 30 minutes to prepare the pops, and about 30 minutes to decorate

1. Preheat the oven to 350 degrees. Cut the butter in pieces and melt in the microwave, at medium-low power, checking every 20 seconds or so.
2. In a large bowl, mix the egg with the sugar and the cocoa until well  blended.
3. Add the melted butter and stir some more.
4. Blend in the salt, flour and baking powder.
5. Grease the baking pan with butter and flour. Spoon the batter into the bottom half of the pan, evenly into the 12 spots.
6. Cover the top of the pan and secure it with the two pins provided. Bake for about 18 minutes. There is a little hole on top of the pan, so you can test with a toothpick for readiness!
Let the pan cool for at least 5 minutes before opening and removing the pops.
7.  Melt the white chocolate chips in a double boiler. If you don't have the double boiler pan, you can place the chocolate chips in a heat-safe glass container. In a larger pan, bring to a boil an inch of water. Lower the flame, so that the water is just simmering. Place the glass container with the chocolaate into the pan, and melt the chocolate mixing continuously. If you'd like, add little sips of water to the chocolate to make it less dense, until you find the desired consistency.

8. Insert a stick into each pop, and dip it in the chocolate. Helping yourself with a spoon make sure the chocolate covers the whole pop. Let some chocolate drip on the stick at the base of the pop, so that the stick will stay in place when the chocolate cools down. Let the excess chocolate drip back into the pan.
9. Let the chocolate cool down before decorating the pops with black icing. I simply drew two eyes and the mouth, but you can be as creative as you'd like. Have fun!

1 comment:

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