Who can tell when doing pops became trendy? Cause I woke up to this hip thing only a few months ago, when a local magazine was telling that’s the “it” thing of the spring.
And since then I’ve tried to find proper paper sticks from the nearby markets to try different kinds of cake and cookie pops. I still did not, but for the party last weekend I desperately wanted to try out some pops, so I ended up getting me a packet of wooden sticks. Actually they worked perfectly. The only disadvantage, compared to paper sticks, are of course the looks. White paper sticks would for sure give some cuter appearance to already cute cookie pops.
Talking about cuteness, I did some mistakes in coating my pops, and therefore they ended up being not-so-pretty. So I suggest, if you’re new to this thing like I was, to see some tutorial video before starting to coat the pops. That’s where I’ll be smarter next time too!
If you’re truly into pops I recommend you visit Bakerella, as there you can find instructions to any kind of pops you can dream of. This recipe I used was taken from a Finnish food & wine magazine Glorian Ruoka&Viini.
Chocolate Sandwich Cookie Pops
350g chocolate sandwich cookies (like Oreos or Dominos in Finland)
100-150g cream cheese
2 tablespoons powdered sugar
225g semisweet chocolate
sprinkles, to decorate
paper (or wooden) sticks
Separate cookies from the cream filling. Mix together the filling, cream cheese and powdered sugar. Set aside.
Place the cookies in a plastic bag and crush them with a rolling pin until very small crumbs. If you have a blender or equivalent, that might do the job easier.
Mix the cookie crumbs with the cream cheese mixture. If the mixture seems too crumbly add more cream cheese. You should be able to shape the mixture into firm balls quite easily.
Between your palms, roll the mixture into balls. Place them on a plate with parchment paper, cover with plastic film and refrigerate for at least two hours.
Prepare the frosting. Melt a small amount of your semisweet chocolate in bain marie. Dip the lollipop sticks one by one into the melted chocolate (about 1cm) and then stick them at least half-away into the cookie balls. Refrigerate for about 30 minutes or until the chocolate has set and the stick won’t fall off.
Continue with covering once the chocolate is firm. Melt the rest of the chocolate in bain marie. Dip cookie pops into chocolate, so that they are completely submerged (make sure to cover the chocolate around the lollipop stick!). It’s really important that the entire cake ball is covered with chocolate. Remove from the chocolate.
Once removed from the chocolate, excess coating will start dripping off of the pop. Hold the cake pop in one hand, and gently tap your hand to help remove excess coating, turning the pop as you go.
Place to dry either standing in a jar (so that the pops won’t touch each other) or inverted in small candy cases.
When the chocolate has set slightly, decorate with sprinkles. You might want to wait a little bit after covering the balls, as the weight of the sprinkles can misplace the chocolate if you decorate them too quickly.
Let to dry completely before enjoying.
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