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Hello everyone, I hope you are all well.

These lovely treats are made from oats, sugar, butter and coffee, then dipped in dark Callebaut chocolate. They look pretty, and they are big favorite with both children and grown-ups.

 

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Here is the recipe, enjoy!

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Chocolate pops:

  • 1 1/4 cup (275 g) regular or superfine sugar
  • 2 1/2 cups (250 g) oats
  • 2/3 cup (75 g) pure unsweetened cocoa powder
  • 3/4 cup + 1 tablespoon (200 g) melted butter
  • 4 tablespoons strong coffee, cooled
  • 7 oz. (200 g) dark chocolate
  • desiccated coconut, for sprinking (optional)
  • nonpareils, for sprinkling (optional)
  • lollipop sticks or similar

Put the dry ingredients into a bowl and mix well.

Pour in the melted butter and cooled coffee and stir until everything is well blended.

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Chill for 15-30 minutes.

Alternatively use a silicone mold like the one seen below, put one tablespoonful of the mixture into each of the cavities, then chill for an hour.

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Remove from the refrigerator and roll into neat little balls. Arrange on a little tray and chill.

I like to dip these into some melted chocolate, it’s not really necessary, but it looks pretty…

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Dip the lollipop stick into a little of the melted chocolate, then insert into the chocolate balls. Freeze for 10 minutes.

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Now dip the entire ball into the melted chocolate until it is completely covered.

Rotate the lollipop stick stick if necessary to allow the excess chocolate to fall off evenly, then repeat with the remaining chocolate balls.

Sprinkle with some desiccated coconut or nonpareils.

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Chill until set.

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So pretty, and oh-so good – I hope you’re tempted to try these treats…

Have a great day!

Hugs from me to you.

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13 Comments

  1. Linn Iren Hanssen

    Førjulsklem til deg 🙂 Så spennende oppskrift, den må jeg prøve 🙂

    Linn Iren Falch Hanssen <3

    • Team Passion4Baking

      Hi Sine, I don’t know where you can get this in Denmark, but if you google silicone molds there are many webshop options. Silikomart has many different molds like this one. 🙂

      -Team Passion4Baking

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