Chocolate Covered Rum Pop Cakes
In Russia we have a dessert made of the cookies crumbs, butter and sweetened milk. This desert called Kartoshka. This was my favorite dessert when I was a child and everybody who grew up in Russia, I am sure, still remember this reach chocolate taste. I decided to use the basic idea of this dessert for my pop cakes except I used cake biscuit instead of the cookies. My family was invited for dinner last night and I decided to surprise my Russian friends and bring this dessert as a memory of our childhood.
From this batch of cake mix you can make about 50 small pop cakes.
For the biscuit I used chocolate box cake mix, you can also use already baked chocolate muffins that you can buy in any grocery store.
For the cream you will need:
• 2 unsalted butter sticks (200 grams)
• 1 tablespoon of rum for flavor
• 8 tablespoons of sweetened milk
• 1 tablespoon of cocoa powder
• Handful roasted pecans or walnuts (optional)
• 1 bag of 12 oz white chocolate Candy Melts
• 1 bag of 12 oz dark chocolate Candy Melts
Make the biscuit following the instruction on the package. Let your biscuit completely cool down.
In mixing bowl beat butter with hand mixer on low speed then adding one tablespoon of sweeten milk at a time continue to beat your butter until it will turn into smooth frosting.
Mix in cocoa powder into the butter and mix it again until all well distribute and get some light chocolate color.
In large mixing bowl break your biscuit using fork like it is shown below:
Then add chopped nuts and drizzle rum on the biscuit and set it aside.
Then combine butter and crumbled biscuit until it is thoroughly mixed.
Now your batter is ready to shape into pop cakes. Scoop the batter with a one tablespoon measuring spoon and form in into a ball with our hands,
continue with the rest of the batter.
Place your pop cakes on parchment paper covered baking sheet and freeze it for a couple of hours.
Melt the Candy Melts following the instruction on the package, I melted them by using the double boiled method: fill the lower pot with water to below level of top bowl and bring water to simmer then turn it to low heat. Pour Candy Melt to the bowl and stir constantly until they are smooth, to thin the Candy coating use some vegetable oil.
Cover each of your pop cakes with chocolate placing each of them back onto your baking sheet.
You can decorate your pop cakes with swirls of dark chocolate and white chocolate. Then refrigerate them for a few hours before serving.