Ingredients
- 1 egg yolk
- 1 egg white - beat until stiff
- 80g cake flour/plain flour (or T45)
- 1/8 tsp baking soda
- 1/2 tsp baking powder
- 70g sugar
- 40g unsalted butter
- dash of salt
- 3 tbsp milk
-
- 150g milk chocolate
- 80g white chocolate
For the coating chocolate (as your choice), here I used the following.
Instructions
- 1. Sift flour, flour, baking soda, baking powder and salt together and set aside. Pre-heat the oven to 180℃ degree.
- 2. In a medium bowl, add egg yolk, milk, sugar and melted butter and beat well until smooth.
- 3. Add sifted flour mixture and mix well using a rubber spatula.
- 4. Then, add egg white (beaten stiff) and mix with a rubber spatula.
- 5. Spray non-stick cooking spray on your pops pan and spoon the butter into the pops pan (the one with no holes). Don't hesitate to fill well. You can even mound a bit over the top. Cover the top half of the pan and fasten the clasp / included in the mold set.
- 6. Place to the oven and bake for about 18 mins. Let it cool about 5 min before removing the cover of the pan.
- 7. Melt the chocolate in the hot water bath (@55℃). I used this "Flexible Silicone Prep Bowls" to melt the chocolate and I love it! I highly recommend it. I add a little bit of cocoa butter (1% of the chocolate you use) so that the chocolate is more shiny.
- 8. Dip each stick in the chocolate ( about 1cm) and then insert in the cake pop. Do the same for all. Leave them in the fridge until they hold well (about 15 to 30 mins).
- 9. Now dip each cake pop in the melted chocolate. Cover the whole cake pop using a spoon if necessary. Remove the excess chocolates by turning gently the pop over the bowl.
- 10. Place the pops on the cake pop stand (I used a styrofoam to make stand and dry. Decorate your pops before the chocolate sets.
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