Saturday, March 27, 2010

Choco-Chocolately Lollicakes

Today I decided Chocolate was the theme!  We still follow the same instructions as the Heart Lollicakes BUT, I froze the cake balls with the stick already in it!  I wanted to see if it made a difference...

It TOTALLY made the process a LOT easier and quicker.  NONE of my cake balls cracked!  Horray!!

I decided to give this Kroger brand chocolate bark a test run, and it passed!  It runs approximately $3.50 so you get more bang for your buck.  It is a very thick chunk- as you can see so it's a MUST to chop it up in smaller pieces for faster melting.  There are detailed melting instructions and had a great tip: You want to melt the bark using the lowest temperature for best results!  The consistency is great, the taste is yum, and the point of hardening is just as quick as the Wilton brand.  In my opinion, Kroger Bark is definitely a new staple in my baking pantry!

Dip the cake, making sure it's completely covered in chocolate.

Tap the stick at a 45 degree angle to get excess chocolate off.  REMEMBER, you have approximately 12-15 seconds before it hardens!!  

I wanted to make it choco-chocolately, so I got some chocolate toppings- and it looks fun too!!

Dip it in the sprinkles quickly, if the chocolate hardens the sprinkles won't stick!!

Ta-Daaaaa!!  Aren't these pretty!!  Super chocolately, chocolate cake, with a chocolate shell and chocolate sprinkles!!!

As a topping variety, I decided to use the BEST, most versatile cookie- Oreo's.

Scrape off the creamy goodness because we don't want gooey, sticky Oreo crumbs!

I absolutely LOVE my Cuisine Art food processor!  ...5 seconds later...

Fine Oreo cumbs-  a perfect topping!!  **If you don't have a food processor, crush the Oreo's in a bag**

Coat your chocolate covered cake ball within the 15 second hardening deadline!!!

And these super delectable choco-chocolately Oreo lollicakes are sure to disappear in a SNAP!!

I made some without the sticks- because it's a little easier to transport.  I made a small sign, taped to a toothpick- so my taste-testers would know what kind of yummy goodness is about to be eaten!  This was an after thought, so I heated the end of the toothpick and it penetrated the chocolate shell without cracking it.

And because I was strung on the chocolate theme, I decided to try an Oreo Truffle recipe everyone raved about on  

1 16 oz package Oreo chocolate sandwich cookies divided
1 8 oz package Philadelphia Cream Cheese, softened
Melted Chocolate Bark


  1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
  2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
  3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Here's to our choco chocolately lollicake day!!

No comments:

Post a Comment