ROYCE' Chocolate Recipes - Halloween Cookie Pops Recipe

Halloween Cookie Pops

Ingredients : Serving Size 10

Cookie Pops

  • Cream-filled chocolate cookies: 10

    •  

    Topping

  • ROYCE’ Chocolate Bar - White: 1 bar
  • ROYCE’ Chocolate Bar - Black: 1 bar
  • Biscuit Sticks: A few (optional - for spider legs and monster horns)
  • Natural food colouring powder - blue: 0.5g
  • Natural food colouring powder - gardenia red: 0.5g
  • Natural food colouring powder - green: 0.5g
  • Natural food colouring powder - yellow: 0.5g
  • Candy eyes
  • Candy sprinkles

    • Utensils

  • Ice lolly sticks: 10

    • Steps

    1. Break ROYCE’ Chocolate White and Black Bars into small pieces and place in two separate microwave-safe bowls.

    2. Microwave the white and dark chocolate separately for 30 seconds, stir and repeat until the chocolate is smooth and thoroughly melted.

    Colouring:

    3. Divide melted white chocolate into 5 equal portions.

    4. Add 0.5g food colouring powder of a different colour into each of 4 separate melted white chocolate portions (3), mix until smooth and free from lumps.

    Assembly and Decoration:

    5. Split the chocolate cookies from the cream layer, place the tip of the ice lolly stick into melted dark chocolate (2) and place on a split chocolate cookie.

    6. (Optional) Break biscuit stick into 3-4 equal pieces:

  • Spider legs: dip 6 biscuit sticks into melted dark chocolate and place on top of the split chocolate cookie.
  • Horns: place 2 biscuit sticks on top of the split chocolate cookie.

    • 7. Cover with another split chocolate cookie. Coat with dark or coloured chocolate and top with sprinkles of your choice.

    8. Allow to set and enjoy.