Chocolate cake pops with pistachio frosting
On one hand, cake pops present an alarming trend in dessert: cakes seem to be getting smaller. It started with the cake, which got cut down to the slice then to the cupcake and now the cake pop. On the other hand, cake pops are fantastically delicious and a very cool way to eat your dessert. And besides, because they're smaller you can eat several of them and not feel so bad! Not only can you eat more of them, you'll want to because chefs are baking up cake pops with enough creativity and panache to rival the most gourmet cupcake. That's where these chocolate cake pops in pistachio frosting come in. They're delicious, fun and wonderfully creative. Perfect for any dessert occasion.
Yields 24 pops
- 1 chocolate cake, unfrosted
- 1 package cream cheese
- 3 tablespoons butter, melted
- 1/2 cup powdered sugar
- 1/2 cup 2 percent milk
- 2 cups white chocolate
- 2 teaspoons pistachio extract
- 1 cup pistachios, chopped
- Ice pop or cake pop sticks
- Use your fingers to break the cake into crumbs and set aside.
- Next, mix the cream cheese, melted butter and powdered sugar until well-incorporated.
- Fold the cream cheese mixture into the cake crumbs and stir until mixed thoroughly. Stir in the milk as needed so that you have a dough you can roll into balls.
- Refrigerate the dough for an hour.
- Next, line 2 baking sheets with waxed paper.
- Take 2 tablespoons of dough and roll it into a ball. Place on the waxed paper.
- Once all the dough is rolled into balls, put them back into the refrigerator so they stay cool.
- Next, bring 6 cups of water to a boil in a saucepan and place a non-metallic bowl over the saucepan.
- Pour in the white chocolate and stir constantly to melt.
- Once the white chocolate is melted, add the extract and stir it in and remove from the heat.
- Put the pistachios in another bowl.
- Now, you are ready to assemble the cake pops. Place a stick in each ball, and then dip them into the white chocolate and the pistachios.
- Repeat until all cake pops are dipped.
- Serve when the chocolate has set, about 10 to 15 minutes.