Hazelnut Chocolate Cake Pops

Use either your favorite chocolate cake recipe or store-bought cake. If using a cake recipe, follow its steps accordingly, but make sure to bake it in a 9” x 13” pan, and then let it cool completely.

• Line a large baking sheet with parchment, foil, or wax paper. Crumble the cake into a large mixing bowl with clean hands or gloves.
  
  
• Work the cake into fine crumbs with your hands. Next, add the Hazelnut Chocolate Spread, and mix it with your hands until the mixture is evenly moistened, holding together well, and keeping shapes of balls when rolled in hands.
  
  
• Using a 2-tablespoon cookie scoop, form the mixture into balls, and roll them between your hands to create around 25 to 26 round cake balls. Place them on the prepared baking sheet, and refrigerate for at least 2 hours until firm.
  
  
• Melt the chocolate candy coating or melting wafers of your choosing, and add your desired food coloring to the melted chocolate.
  
  
• Remove chilled cake balls from the refrigerator.
  
  
• Briefly dip the end of each lollipop stick into the melted chocolate, and then insert the dipped ends into the cake balls to adhere each ball to their respective stick.
  *This important step will ensure the stick stays in the cake ball and helps secure it.
  
  
• Lay each cake pop back down on the lined baking sheet, and place them in the freezer to set for 10 minutes.
  
  
• Next, rewarm melted chocolate if necessary. Then dip the cake pops into the melted chocolate. Now, decorate the cake pops with the chopped hazelnuts and Halloween-colored sprinkles of your choosing.
  
  
• Place decorated cake pops back in the fridge for 10 minutes to set coatings before enjoying. It is helpful to use heavy cups or mugs to put decorated cake pops in the fridge so they stand up while coatings harden completely. Store in the refrigerator for up to 2 weeks.