Remember those fancy, gold-wrapped Rocher chocolates? Well, imagine taking that decadent hazelnut and chocolate combo and transforming it into a fun, bite-sized cake pop! That's exactly what these Chocolate Hazelnut Rocher Cake Pops are all about. They're the perfect treat for parties, holidays, or just a special afternoon indulgence. Honestly, these cake pops are so good, they might just outshine the original chocolates. I recently brought these to a friend's birthday, and they were gone in minutes! Seeing everyone's happy faces made the effort so worthwhile.
Okay, let's talk about the magic behind these little wonders. We start with a rich, moist chocolate cake that's crumbled and mixed with creamy chocolate hazelnut spread and just a touch of frosting. This mixture is then rolled into balls, dipped in luscious melted chocolate, and generously coated with crunchy, roasted hazelnuts. The result? A symphony of flavors and textures that will have you reaching for another before you even finish the first. The thing is, finding the perfect cake recipe took a few tries. My first attempt was too dry (oops!), but I finally nailed a super moist chocolate cake that holds up perfectly in cake pop form.
I know making cake pops can seem intimidating, but trust me, it's easier than you think! With a few simple steps and a little patience, you'll be creating these irresistible treats in no time. Plus, they're totally customizable. Feel free to experiment with different types of chocolate, nuts, or even add a sprinkle of sea salt for a sweet and savory twist. My advice? Don't be afraid to get creative and have fun with it! So, are you ready to dive into the world of Chocolate Hazelnut Rocher Cake Pops? Let's get baking!
Required Equipments
- Baking Sheets
- Mixing Bowls
- Double Boiler or Microwave-Safe Bowl
- Parchment Paper
- Cake Pop Sticks
- Stand Mixer or Hand Mixer
Chocolate Hazelnut Rocher Cake Pops: Frequently Asked Questions
Chocolate Hazelnut Rocher Cake Pops
Indulge in the delightful flavors of Chocolate Hazelnut Rocher Cake Pops! These decadent treats combine moist chocolate cake, creamy hazelnut spread, and crunchy roasted hazelnuts for a fun, bite-sized dessert that's perfect for any occasion.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 45 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Preheat your oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan. This prevents sticking, trust me.
- In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups granulated sugar until light and fluffy. This usually takes about 3-5 minutes with a mixer.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Don't overmix at this stage!
- In a separate bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; it's okay if there are a few streaks of flour left.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool completely in the pan before crumbling.
- Once cooled, crumble the cake into a large bowl. Make sure there are no large chunks.
- Add 1/2 cup chocolate hazelnut spread (like Nutella) and 1/4 cup of your favorite chocolate frosting to the crumbled cake. Mix well with your hands until everything is evenly combined. The mixture should be moist and hold together when pressed.
- Roll the mixture into 1-inch balls. Place the cake balls on a baking sheet lined with parchment paper.
- Insert a cake pop stick into each cake ball. Dip about 1/2 inch of the stick into melted chocolate before inserting; this helps secure the stick.
- Place the baking sheet with the cake pops in the refrigerator or freezer for about 15-20 minutes to firm up. This will prevent them from falling off the sticks during dipping.
- Melt 12 ounces of milk chocolate or chocolate candy coating in a double boiler or microwave in 30-second intervals, stirring until smooth. If the chocolate is too thick, add a teaspoon of vegetable oil or shortening at a time until it reaches the right consistency.
- Dip each cake pop into the melted chocolate, tapping off any excess. You can use a spoon to help coat the cake pops evenly.
- Immediately sprinkle finely chopped roasted hazelnuts over the wet chocolate. Make sure to cover the entire cake pop for that Rocher look!
- Place the dipped cake pops back on the parchment-lined baking sheet. Allow the chocolate to set completely. You can speed this up by placing them in the refrigerator for another 10-15 minutes.
- Once the chocolate is set, drizzle with melted white chocolate (optional) for an extra touch of elegance.
- Serve and enjoy these delightful Chocolate Hazelnut Rocher Cake Pops!
📝 Notes
- For an extra touch of elegance, drizzle with melted white chocolate after the chocolate has set.
- If the chocolate is too thick when melting, add a teaspoon of vegetable oil or shortening at a time until it reaches the right consistency.
🍎 Nutrition
Calories: 250 kcal
Protein: 4g
Fat: 15g
Carbohydrates: 30g
Fiber: 2g
Calcium: 50mg
