Use this recipe and tutorial to make someone’s birthday extra special without making them feel extra guilty. These Chocolate Truffle Cake Pops are sugar-free, gluten-free, and 100% delicious.
Quick question…do you shop at Target? Does your Target have a Starbucks? If you answered yes to those questions I have one last follow-up question…Do you ever feel like those pink cake pops in the bakery case at Starbucks are calling your name?
Target is my happy place but my goodness those cake pops are super hard to say no to! Staying on a sugar-free diet when almost nothing around you is sugar-free is so difficult. I love writing recipes for things that every dieter has had to say no to for so long.
Bringing back delicious recipe options for people who think their favorite things are no longer allowed is one of my favorite things. I don’t know about you but I’m the kind of person who gets childishly giddy when I think of something I want to eat that sounds so good but on the flip side, I get insanely disappointed when it’s something I’m not supposed to eat.
I find that as my options increase my temptations decrease. #winning!
Pro-Tips:
- When I melted the chocolate to insert the sticks, I melted it in a bowl and then transferred it to the mug to dip the cake pops. Don’t do that, LOL, too many dishes! Melting the chocolate in the mug at the start is more efficient.
Chocolate Truffle Cake Pops
Yield:
App. 15 Cake Pops
Tools:
1 tbsp – Cookie Scoop
Lollipop Sticks
Board with holes to hold the cake pops or a piece of styrofoam.
Ingredients:
½ Recipe – Perfect Chocolate Cake
1 bag – Lily’s Milk Chocolate Chips
⅓ cup – Heavy Cream
½ cup – Lily’s White Chocolate Chips (optional garnish)
Instructions
Step One
Bake a ½ recipe of the perfect chocolate cake and allow it to cool. While the cake is cooling heat the heavy cream. It can be heated in either a pot or the microwave and it only needs to be hot enough to completely melt the chocolate.
Add the heated heavy cream to ½ cup of the milk chocolate chips. Allow this ganache to cool and set up.
Step Two
Crumble the cooled chocolate cake in a bowl. Make sure there aren’t any big chunks. Once the ganache has cooled completely, add it to the crumbled cake and mix it all together until completely combined.
Cover the mixture in plastic wrap and place it in the fridge until it firms up or about 1-2 hours.
Step Three
Use the 1 tbsp cookie scoop to portion the cake pop mixture. Make sure each scoop is leveled off and placed onto a parchment-lined cookie sheet.
Step Four
Take two of the 1 tbsp scoops of cake pop mixture and roll them together in your hand until a ball is formed. They don’t need to be perfectly smooth.
Step Five
Melt the rest of the milk chocolate chips in a mug or slender glass. You can melt it in the microwave in short bursts of 10-15 seconds stirring each time. Make sure you don’t overheat the chocolate or it won’t set back up.
Use a lollipop stick to make a hole in the bottom of each cake pop ball. Once each one has a hole, dip the tip of the stick into the melted chocolate and place it in the hole you previously made. Push the stick about halfway into the cake pop ball.
Push the cake pop stick into the styrofoam or wooden block. Once all of the sticks are in the cake pops you may notice that your chocolate might be getting a bit thick. You can heat it up again in short bursts until it’s slightly thinner but make sure again that you’re not overheating it.
Step Six
Submerge each ball into the melted chocolate and use your finger to gently tap the stick to help the excess chocolate fall off back into the cup. Once all of the excess chocolate has fallen off, place the cake pop back in the wood or styrofoam to harden.
Step Seven
This step is optional. Melt a ½ cup of lily’s white chocolate chips in the same way you melted the milk chocolate. If you find that the white chocolate is too thick to drizzle you can mix in a little coconut oil. Use a fork to drizzle the white chocolate over the cake pops.
If you’re looking for more great sugar-free and/or gluten-free recipes check out one of my most popular ones, Chocolate Chip Cookies. Be sure to subscribe to our newsletter to be the first to see new recipes.
Printable Recipe:
Chocolate Truffle Cake Pops
Ingredients
- ½ recipe Perfect Chocolate Cake
- 1 bag Lily’s Milk Chocolate Chips
- ⅓ cup Heavy Cream
- ½ cup Lily’s White Chocolate Chips optional garnish
Instructions
- Bake a ½ recipe of the perfect chocolate cake and allow it to cool. While the cake is cooling heat the heavy cream. It can be heated in either a pot or the microwave and it only needs to be hot enough to completely melt the chocolate.Add the heated heavy cream to ½ cup of the milk chocolate chips. Allow this ganache to cool and set up.
- Crumble the cooled chocolate cake in a bowl. Make sure there aren’t any big chunks. Once the ganache has cooled completely, add it to the crumbled cake and mix it all together until completely combined.Cover the mixture in plastic wrap and place it in the fridge until it firms up or about 1-2 hours.
- Use the 1 tbsp cookie scoop to portion the cake pop mixture. Make sure each scoop is leveled off and placed onto a parchment-lined cookie sheet.
- Take two of the 1 tbsp scoops of cake pop mixture and roll them together in your hand until a ball is formed. They don’t need to be perfectly smooth.
- Melt the rest of the milk chocolate chips in a mug or slender glass. You can melt it in the microwave in short bursts of 10-15 seconds stirring each time. Make sure you don’t overheat the chocolate or it won’t set back up.Use a lollipop stick to make a hole in the bottom of each cake pop ball. Once each one has a hole, dip the tip of the stick into the melted chocolate and place it in the hole you previously made. Push the stick about halfway into the cake pop ball.Push the cake pop stick into the styrofoam or wooden block. Once all of the sticks are in the cake pops you may notice that your chocolate might be getting a bit thick. You can heat it up again in short bursts until it's slightly thinner but make sure again that you’re not overheating it.
- Submerge each ball into the melted chocolate and use your finger to gently tap the stick to help the excess chocolate fall off back into the cup. Once all of the excess chocolate has fallen off, place the cake pop back in the wood or styrofoam to harden.
- This step is optional. Melt a ½ cup of lily’s white chocolate chips in the same way you melted the milk chocolate. If you find that the white chocolate is too thick to drizzle you can mix in a little coconut oil. Use a fork to drizzle the white chocolate over the cake pops.
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