4 ozs. butter, unsalted and softened
1 lb. cream cheese, softened
0.5 oz. vanilla extract
8 ozs. confectioners’ sugar, sifted 8
2 ozs. Nestlé hot cocoa mix, sifted
3 lbs. 6 ozs. fudge brownie
baked and crumbled
Total appr. wt.: 5 lbs. 4.5 ozs.
8 ozs. heavy whipping cream, 36%
2 ozs. light corn syrup
1 lb. butter, unsalted
2 ozs. vanilla
1 lb. Nestlé 53% baking chocolate
Total appr. wt.: 2 lbs. 12 ozs.
1 lb. Nestlé Crunch® candy pieces
1 lb. Butterfinger® candy pieces
1 lb. Wonka® Nerds® Rainbow pieces
Instructions: Combine butter, cream cheese and vanilla. Gradually add confectioners' sugar and hot cocoa mix; mix well until combined.
Fold prepared brownie into cream cheese mixture. Chill for 20 minutes.
Combine heavy whipping cream, corn syrup, butter and vanilla over medium heat until boiling; remove from heat.
Add chopped baking chocolate, whisking constantly, until melted. Hold at 160F.
Using a #30 scoop, portion the brownie mixture into 1-oz. balls and place on prepared sheet pans. Insert the lollipop sticks vertically, and freeze cakes for 40 minutes.
Remove from the freezer, and quickly dip cake pops in chocolate glaze. Spin to remove excess.
Lightly dredge the pops in one of the three types of candy pieces to coat (1 tsp. of candy per 1-oz. cake pop).
Place in miniature cupcake papers to set.
Yield: 128 1.37-oz. cake pops