Chocolate cherry cake pops recipe

Method

• 1. sPre-heat the oven to 180˚C. Line a square 8″ tray with butter and baking paper.
  2. Drain the cherries and set the juice to one side. Take 100g of cherries and 120ml of juice and liquify in a food processor, until smooth. Cut the remaining cherries in half and set to one side. Discard the remaining juice
  3. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until the chocolate has melted. Pour into a large bowl and allow to cool for 15 minutes
  4. Whisk in sifted flours and cocoa powder, then whisk in the egg. Pour the mixture into the pan and bake for 40-45 minutes, or until firm to touch. Allow to cool for a few minutes and then transfer to a cooling rack

  Coating and decoration

  1. In a large bowl, whisk the butter, cocoa and icing sugar into a nice, smooth frosting. In a separate bowl crumble the sponge into very fine crumbs.
  2. Rub in the chocolate frosting until you get the consistency of a paste. Using the palms of your hands, roll into little perfect balls and place on a tray. Leave to set in the fridge for 30mins
  3. Dip the end of the stick in the melted white chocolate and push halfway through the chilled balls. Now dip the entire ball into the white chocolate. Leave to drip before rolling in the biscotti crumb. Before the chocolate sets completely, drizzle a bit of edible silver glitter onto the ball.