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A great baking idea for the Easter break: these Ferrero Rocher Cake Pops taste so good! Nutella cake, covered in chocolate ganache and chopped hazelnuts.
After seeing this recipe on the Good Food Channel I knew this was a must-try for an Easter treat with the Gusta Cake Pop Set.
This recipe came out wonderful with a delicious moist Nutella cake, covered in moreish ganache and chopped hazelnuts. It tastes just like a Ferrero Rocher but cake-ier.
There a few recommendations for small changes to the recipe mentioned at the end, but, overall, this is a fantastic and surprisingly simple idea.
This recipe makes approx 24 cake pops.
- 80g salted butter
- 100g Nutella
- 2 eggs
- 100g flour
- ½ tsp bicarbonate of soda
- 75g golden caster sugar
- 200g dark chocolate
- 100g milk chocolate
- 200ml double cream
- 200g skinless hazelnuts, finely chopped
To make the cake pops:
1. Preheat the oven to 200C.
2. Beat all the ingredients for the cake pops together into a smooth batter.
3. Scoop into piping bag & pipe into bottom half of the cake mould*. Put the other half of the mould into place on top.
4. Place in the oven for 7-8 minutes.**
5. Remove from oven and allow to cool. Pop the cake balls out of the mould.
6. Repeat baking with the remaining batter.
7. Place the sticks into the cake pops while they are still soft after they have been baked.
For the ganache:***
8. Break up the dark and milk chocolate into a heatproof bowl.
9. Heat the cream in a saucepan over a high heat until it just starts to bubble around the edges.
10. Pour onto the chocolate and leave for 30 seconds. Using a whisk, mix to a smooth, glossy ganache.
Now to make your cake pops into Ferrero Rocher cake pops!
11. Sprinkle the chopped hazelnuts on to a plate.
12. Dip each cake pop into the ganache then roll in the hazelnuts.
13. Allow to set for an hour.
*For this recipe I found piping the mixture quite unnecessary as the design isn’t intricate. Using a teaspoon to carefully fill half of the mould sufficed. The other half of the mould is placed on top (empty) as the cake batter will rise to make a ball in the mould.
**The original recipe said 7-8 minutes in the oven. For mine, it took a good 10 minutes. Any less and you could see the insides were still gooey.
***For me, this recipe made too much ganache by far. I’d recommend halving the ganache recipe above just to save wasting chocolate! 😉 I melted the chocolate slightly before adding the cream, just because there was so much chocolate I wasn’t sure using the cream to melt it would be easy. If you prefer to do it the proper way, here are some helpful ganache tips for the perfect ganache for any dessert.
Ferrero Rocher Cake Pops will go down a treat if you’re having family round for Easter. You’ll be everybody’s favourite person with this recipe!
I used my little helper the Gusta Cakepop Giftset to make these pops. It comes with a silicone mould, piping syringe with different nozzles, cake pop sticks, and a handy recipe book. You can find it and other gift sets at smedson.com