These chocolate pops are highly-addictive. When you have Nutella, melted chocolate, Oreo cookies and digestive biscuits ALL combined into a pop... you will understand why this is a highly-additive treat.
This recipe comes from my Nutella Truffles. Instead of making cake pops using butter cream and cake crumbs, I added crushed Oreo cookies and digestive biscuits into the Nutella chocolate mixture. The result? You will have some crispy bits as you bite into the pop, while the rich creamy chocolate ganache simply melts in your mouth.
(makes about 20 pops)
250g dark chocolate
15 Oreo cookies (separate the cream from the cookies and crushed)
5 digestive biscuits, crushed
150g to 200g coating chocolate, melted
1) Heat the cream until it starts to simmer. Away from heat, add the chocolate and butter. Mix well, add in the Nutella and sandwiched cream from the Oreo cookies . Mix well to combine. Let it cool slightly.
2) Add the crushed Oreo cookies and digestive biscuits into the chocolate mixture. Stir well and place in fridge to harden (about an hour).
3) Roll chocolate balls (about 1 tablespoon each) and place them on tray lined with baking paper. Place in the fridge for about 20 to 30 minutes to harden.
4) Dip the end of each cookie stick (or ice-cream stick) into the melted coating chocolate and insert the sticks into the chocolate balls. Put the chocolate balls (with inserted sticks) back to the fridge to harden (20 to 30 minutes).
5) Dip each chocolate ball into the melted coating chocolate. If you have a styrofoam block, you can insert the pops into the styrofoam block for the chocolate to set. Alternatively, just place the pops on lined baking tray for the chocolate to set. Place the pops back to the fridge. Remove and serve chill.
And here are the chocolate pops at the mini dessert buffet: