This adult treat is a cross between a cake pop and a rum ball. Look for lollipop sticks and cake pop stands at bulk food stores or in the baking aisle of the grocery store. We wrapped the sticks in gauze for a mummified effect. These pops taste best when cold, so keep them in the fridge until you're ready to sink your teeth into them. For an alcohol-free version, substitute 3 tbsp cold strong coffee for the coffee liqueur.
- Portion size 15 servings
- Credits : Canadian Living Magazine: October 2012
MethodIn food processor, pulse ladyfinger cookies until in coarse crumbs. With motor running, add liqueur. Add dark chocolate; process until finely chopped.
In bowl, combine mascarpone cheese with icing sugar; stir in crumb mixture. Cover and refrigerate until firm, about 30 minutes. Shape by about 4 tsp into 15 balls; place on parchment paper–lined plate.
In microwaveable bowl, microwave 1 tbsp of the white chocolate on medium, stirring halfway through, until melted, 10 seconds. Dip 1 end of each lollipop stick into chocolate to coat 1/2 inch (1 cm); insert dipped end halfway into top of rolled ball. Freeze until firm, about 30 minutes.
Meanwhile, in clean bowl, microwave remaining white chocolate on medium, stirring every 15 seconds, until melted, 45 seconds. Dip pops into chocolate, letting any excess drip back into bowl. Let stand until set, about 15 minutes.
Dip wooden skewer or large toothpick into remaining chocolate. Turning cake pop with 1 hand, draw long horizontal ribbons onto surface of each pop. Attach 2 mini candy-coated chocolates onto top third of each pop for eyes. Let stand in refrigerator until firm, about
30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Nutritional facts Per piece: about
- Sodium 29 mg
- Sugars 17 g
- Protein 3 g
- Calories 191.0
- Total fat 11 g
- Potassium 69 mg
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 20 g
- Iron 3.0
- Folate 2.0
- Calcium 5.0
- Vitamin A 3.0