Chocolate Cheesecake Christmas Cake Pops

Chocolate cheesecake pops at Christmas dinner

Last year we came across the most marvellous Christmas pudding cake pops on Maison Cupcake, and decided to have a go at making our own. I think fruit cake and Christmas pudding are desserts you either love or hate, and I’m most definitely in the “ugh, I hate weird bits of dried druit” camp, so I decided to make a chocolatey version. My cake pops are of course not nearly as pretty as Maison Cupcake’s, not least because the children helped make mine…BUT they taste like chocolate cheesecake dipped in dark chocolate, and they look superb on the Christmas dinner table and that can’t possibly be a bad thing.

Without further ado, here they are…

Step 1 – Prepare

Clean your children and every surface. Remind your children that nose picking is not allowed at any point during the process.

Check that you have everything you need. If not, this is the time to send hubby out to Hobby Craft to buy some kit. Do not, I repeat, do not go there yourself or you might accidentally spend £500 on tiny cute little crafty things or decide to live there.

Step 2 – Bake

Bake a chocolate cake. I was not blessed with any domestic skills, so I bought some chocolate sponge cake mix from Sainsburys. It doesn’t count as cheating if you are going to then spend loads of time pimping it up into something spectacular.

Step 3 – Crumb

chocolate cake pops breadcrumbs

Chocolate cake crumbs

Once the cake has cooled, break it into lumps and pop it in a food processor. Blend into crumbs.

Step 4 – Stick

chocolate cheesecake pop ingredients

chocolate cheesecake pop ingredients

Add full fat Philadelphia cream cheese to the food processor a bit at a time and blend until it’s all mixed in nicely. Depending on how moist and how large your cake is, you will need somewhere between half and one tub of cream cheese.

To test whether you’ve added enough, pick up a handful and squeeze it into a ball. If it’s still crumbly then just add a bit more cream cheese.

Step 5 – Roll

chcolate cake pops cake balls

Chocolate cake and cream cheese balls

Make the mixture into little balls about the size of walnuts and lay them on a baking tray. If they look like the ones in the picture, then they are just barely sticky enough. You can either leave them like this and hope for the best, or add another quarter tub of Philly til they look smooth and nearly glossy.

They look like meatballs, but be warned, they taste disgusting with bolognese sauce.

Step 6 – Cool

Pop them into the freezer for about 15 mins. You don’t really need to do this if you can’t find room in the freezer, but it helps the chocolate harden really quickly later and you will end up with less mess.

Step 7 – Melt

melted chocolate

Mmmm… melted chocolate

Melt some dark chocolate. You probably have your own secret method, but I break up some Sainsburys baking chocolate into chunks and leave them in a glass bowl balanced over a pan of boiling water. You can add a tablespoon of butter to make the melted chocolate a bit more slippery so that it coats your cake balls better in the next step.

Step 8 – Lollipopize

chcolate cake pops cake ball casualty

Cake pop casualty – the stick is too far in!

Take the cake balls out of the freezer and twist a lollipop stick about a third of the way into each one. The small plastic ones from Hobby Craft work best.

Step 9 – Dip

Dip into the melted chocolate. You can use a spoon to help coat them or to clear away excess melted chocolate.

Step 10 – Harden

Cake pops dipped in chocolate

Cake pops dipped in chocolate

Place in a cake pop decorating stand (store bought or fashioned from flower arranging blocks) to let the chocolate set. If you’re decorating with sprinkles of any sort, shake them on now before the chocolate hardens.

Cake pop decorating stand are about £5 at Hobby Craft and in my opinion worth every penny.

Step 11 – Decorate

Cake pops being decorated with icing

Cake pops being decorated with ready-to-roll icing

Decorate! I bought a small multi-pack of ready-to-roll icing in lots of different colours and stuck my shapes on with the help of a little water and a pastry brush.

Cake pops with Christmas decorations - ready to eat!

Cake pops with Christmas decorations – ready to eat!

Step 12 – Eat

Danger Boy eating chocolate cheesecake pop

Danger Boy eating chocolate cheesecake pop

You can just sit there in your kitchen and eat them right away, or store them in the fridge until you’re ready to surprise your dinner guests.

The kit from Hobby Craft actually comes with tiny little cellophane bags and gold twist ties, so I wrapped each one and sold them for £1.50 each to raise money for our local children’s hospice, Noah’s Ark.

If you aren’t eating them right away, make sure you store them in the fridge, and try to eat them up within the week. If you want to freeze them, remember to defrost in the fridge so the chocolate doesn’t go all weird and sweaty when the pops thaw.

 

What do you think? Will you be trying them out this year? Or do you have any Christmas treat recipes you’d like to share? Leave a comment below!

 

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Janis

Founder & Director at ReallyKidFriendly
Janis is a cheery and versatile digital expert with a healthcare background, usually seen either geeking out or sprinting through North London trying to catch her kids, Mads and Danger Boy. Thanks to her two boisterous rascals, she has become an expert in soft play areas, parks, energetic music classes, and where to get a stiff drink once they’ve gone to bed.
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3 Comments

  1. moser roth chocolate September 27, 2014
    • Janis February 2, 2013

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