Fun sweet treat for all

Rocher pops.
Rocher pops.

Rocher pops

(Makes 18-20)


80g salted butter

100g Nutella

2 eggs

100g flour

1/2tsp bicarbonate of soda

75g golden caster sugar

For the ganache covering:-

200g dark chocolate, roughly chopped; 100g milk chocolate, roughly chopped

200ml double cream

For the hazelnut covering:-

200g skinless hazelnuts, finely chopped but not pulverised

Gold leaf, to decorate


Preheat the oven to 200C/180C fan/gas mark 6.

Beat all the ingredients together into a smooth batter, scoop into a disposable piping bag with the end snipped off and pipe into one half of a 12-hole cake pop mould, filling the half-sphere well.

Pop the other half of the mould in place, then bake for seven to eight minutes. Remove from the oven and allow to cool completely.

Repeat with the remaining batter and the cooled, re-greased mould.

Make the ganache by placing the chopped chocolate into a heatproof bowl. Heat the cream in a medium saucepan over a high heat until it just starts to bubble around the edges, pour on to the chocolate and leave it for about 30 seconds.

Using a whisk, mix to a smooth, glossy ganache.

Sprinkle the chopped hazelnuts on to a plate. Dip each cake pop into the ganache to cover it well, then roll in the hazelnuts.

Allow the ganache to set for a good hour, then place a little gold leaf onto each pop.