date:Nov 14, 2013
melted chocolate, then insert into the middle of each cake ball. Place on a plate and freeze for 1 hour or until firm.
4. Place remaining 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Pour into a mug, then dip each chilled cake pop into the chocolate, twirling it to drain off any excess. Sit upright in a foam block, then repeat with remaining cake pops. Chill for 1 hour or until set.
5. Combine icing sugar with 1 tbs cold water to form a s