Go Back
+ servings

Chocolate Truffle Cake Pops

Jennifer
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. 
5 from 1 vote
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 15 Servings
Calories 121 kcal

Ingredients
  

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.

Nutrition

Nutrition Facts
Chocolate Truffle Cake Pops
Amount Per Serving (1 piece)
Calories 121 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 47mg2%
Potassium 9mg0%
Carbohydrates 17g6%
Fiber 7g29%
Protein 2g4%
Sugar Alcohol 6g
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chocolate Truffle Cake Pops, Gluten Free, Sugar Free
Tried this recipe?Let us know how it was!