When your little one last-minute tells you, mummy I don’t want Christmas pudding or mince pies for dessert for Christmas Day, don’t panic! With all the celebrations and preparations under-way, the last thing you need is a complicated recipe.

Christmas recipes of the sweet kind not only make delectable Christmas treats, but they are also a special treat for your children on the Christmas food table especially if they helped to make them too. This quick recipe is fun, colourful and kiddy festive that you know your family will love!

This luscious chocolate cakepop is a child’s dream with a colourful twist. This recipe is beautifully simple and perfect for getting your children involved that you’ll just want to repeat year after year.

Makes 10-15
Chocolate Butter-cream Shopping List:

213 grams icing sugar
58 grams unsalted butter, softened, room temperature
43 grams cocoa powder without sugar
53 ml whole milk

Cakepop Shopping List:

200g ready-made chocolate loaf cake
100g dark chocolate
100g white chocolate
red food colouring
2-3 tablespoons chocolate butter-cream
Coloured sprinkles
Lollipop sticks

Chocolate Butter-cream Method:

In a medium-sized mixing bowl, sift the icing sugar and then the cocoa powder.

Next, add the softened butter and pour in the milk.

Using an electric whisk, whisk the mixture for about 3-5 minutes until mixture resembles a similar

texture to an ice-cream and set aside.

Cakepop Method:

In a medium-sized mixing bowl, break up the readymade chocolate loaf. Using an electric whisk, whisk the loaf until it resembles small breadcrumbs.

Add a tablespoon of the chocolate buttercream at a time to the chocolate breadcrumbs, until the mixture sticks together firmly. It should be a similar consistency to a chocolate truffle. (You can always add more or less of the buttercream).

Next using a teaspoon or a small ice-cream scoop, spoon a generous amount of the chocolate mixture and make it into small truffle sized ball, and place them on a tray. Once all the balls are made, place them into the fridge for about 20-30 minutes.

Meanwhile, break the white chocolate and dark chocolate into small piece and place into two separate ramekins. Place into the oven over low heat and allow to melt.

Once the white chocolate has melted through, add a little dab of the red colouring to the chocolate, stir well until it resembles a light pink.

Once the chocolate balls are firm and the chocolate has melted, dip the end of the lollipop sticks into the melted chocolate and pierce a hole into the chocolate balls so that the lollipop sticks are facing upwards.

Place the tray back into the fridge for another 15-20 minutes to ensure the melted chocolate becomes firm securing the lollipop stick to the chocolate balls.

Once again remove the chocolate lollipops from the fridge and dip them into either the dark chocolate or the pink coloured chocolate, gently tapping off any excess of the melted chocolate and sprinkle with coloured sprinkles.

Using a potato, shoebox or polystyrene foam, pierce holes on the surface to ensure the cakepops can be placed into the slots and chill in the fridge for about 20-30 minutes until the sprinkles are firmly stuck to the chocolate.

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