Chocolatey Truffle Pops made with OREO Base Cake
Bite-sized desserts are big, allowing consumers to sample more flavor combinations at one time. These creamy, chocolatey cake pops made with OREO Base Cake are sure to help your menu stand out.
- 18¾ oz.OREO Base Cake, divided
- 17 oz.preparedpastry cream
- 10 eachlollipop sticks
- 5½ oz.milk chocolate coating
- 1½ oz.white coating chocolate
Nutrition per serving
Combine 18-1/4 oz. OREO Base Cake and pastry cream until well blended.
Shape 2 Tbsp. mixture into a ball. Insert a lollipop stick into each. Freeze several hours or until firm.
Dip entire ball into the milk chocolate coating and allow to set completely. Then dip the top half of the ball into the white coating chocolate. Sprinkle the top of each coated ball with 1/4 tsp. of the remaining OREO Base Cake, gently pressing into coating. Freeze OR serve at room temperature.