Prepare the cake according to the instructions of the packaging and bake in a preheated oven for 50 minutes at 180 ° C. Set the cake aside to cool well.

We put the cake in the blender and beat until it crumbles. Melt the couverture in a bain-marie.

In the mixer's bowl, add the butter, the melted couverture, and beat for 3-4 minutes.

Add the cake that we have rubbed and with a spoon or with your hands mix well

Put the dough in a bowl and leave it in the fridge for 8-10 hours until it freezes well.

Lightly wet your hands and form balls (walnut size) which we place in a baking pan lined with parchment paper.

Melt the couverture for the topping in a bain-marie. Dip the edge of the special chopsticks in the melted couverture and place them in the cake pops. We put them in the refrigerator for 1 hour until they freeze.

Dip the pop cakes in the melted couverture and sprinkle with truffle.

tip: Before piercing the balls, it is advisable to dip the chopsticks in the melted chocolate and then pierce them. Thus, the stick will stabilize and will not come off.