YIELD: 12
10 oz. butter, divided
8 oz. cream cheese, softened
1 oz. plus 1 tsp. vanilla extract
1 cup confectioners sugar, sifted
¼ cup hot cocoa mix, sifted
1 9×13'; pan fudge brownie, prepared
4 oz. heavy whipping cream, 36%
1 oz. light corn syrup
30 lollipop sticks
1 cup 53% premium baking chocolate, chopped fine
1 cup Nestle Crunch candy pieces
1 cup Butterfinger candy pieces
1 cup Wonka Nerds Rainbow candy
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In an electric mixing bowl, combine 2 oz. butter and cream cheese, using a paddle attachment, mix until well creamed, approximately 4 minutes. Add vanilla and while mixing at low speed gradually add sugar and cocoa powder; mix well to incorporate.
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In a large mixing bowl, crumble brownies into small pieces, fold in cream cheese mixture, mix until well blended. Chill for 20 minutes.
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Using a #30 scoop (1 oz.), portion the brownie mixture onto sheet pans lined with parchment. Roll portions to form spheres, insert sticks vertically and freeze for 40 minutes.
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In a 2-qt. sauce pan over medium heat combine remaining 8 oz. butter, 1 oz. vanilla, heavy cream and corn syrup. Heat to boiling, remove from heat, add chocolate. Using a wire whip, stir constantly until chocolate is melted and well blended. Set aside and hold warm.
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Remove portioned brownie cake pops from freezer.
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Working quickly, dip cake pop in and out of 160°F chocolate glaze, carefully spin to remove excess. Lightly dredge into candy pieces to coat (approximately 1 tsp. candy per 1 oz. cake pop).
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Position in miniature cupcake papers to dry and serve. Serve one of each candy-coated pop together.
Photo and recipe: Nestle Professional
