COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Notwendige Cookies
Diese Cookies sind notwendig, damit die Basisfunktionen von oetker.de genutzt werden können.
Notwendige und Performance-Cookies
Die Performance-Cookies helfen darüber hinaus die Nutzung von oetker.de zu analysieren, damit wir die Qualität laufend messen und verbessern können.
Notwendige, Performance- und Marketing- & Dritt-Cookies
Diese Marketing- & Dritt Cookies helfen uns zudem, auf anderen Plattformen personalisierte Inhalte von oetker.de anzuzeigen.

Butterfly Popcorn Pops

These beautiful Butterfly Popcorn Pops are easy to make and taste delicious! Decorated with Wafer Butterflies and Fine Cooks’ Chocolate for Cake Pop perfection, they’re sure to impress.

12 servings

Medium 60 Minutes

Ingredients

Ingredients

For the recipe Butterfly Popcorn Pops

For the Pops:

50 g Unsalted Butter (2 oz)
100 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (3 ½ oz) Broken into small pieces
50 g Toffee Popcorn (2 oz)
50 g Plain Biscuits (2 oz) crushed

To Decorate:

100 g Dr. Oetker Fine Cooks' Milk Chocolate (3 ½ oz) Broken into small pieces
100 g Dr. Oetker Fine Cooks' White Chocolate (3 ½ oz) Broken into small pieces
Dr. Oetker Wafer Butterflies

Plastic Lolly Sticks

Preparation

Preparation

1

Butterfly Popcorn Pops

Place the butter and Extra Dark Chocolate in a saucepan over a very low heat and stir occasionally until melted.

2

Stir in the crushed popcorn and biscuits and mix well. Put the mixture into a separate bowl to cool completely then chill for about 30 minutes until firm enough to form into balls.

3

Divide the mixture into 12 portions and form each portion into a smooth ball. Carefully push a cake pop stick into the centre of each ball, moulding it onto the stick as you push. Arrange on a plate covered with greaseproof paper and chill for about an hour until firm.

4

Put the Milk and White Chocolate into separate heatproof bowls over 2 saucepans of barely simmering water until melted. Remove the bowls from the pans of water and cool for 10 minutes.

5

Working on one Popcorn Pop at a time, hold over a bowl of Chocolate and spoon the melted chocolate over the pop, turning to coat completely. (If the Popcorn Pop comes off the stick, dip the end of the stick into the melted Chocolate and then push it back into the centre of the ball).

6

Tap the stick gently on the edge of the bowl to remove the excess Chocolate and then stand upright in a cake pop stand, vase or tall glass whilst you prepare the other Popcorn Pops. Reserve any leftover Chocolate and leave the Pops in a cool place to set.

7

To decorate, re-melt the reserved Chocolate if necessary and use a little to secure a Wafer Butterfly to each Popcorn Pop. Leave for a few minutes to set before serving.

1 serving = 39g

Nutritional Information For the recipe Butterfly Popcorn Pops

Per serving Per 100g/ ml
Energy 881kJ
212kcal
2303kJ
553kcal
Fat 15g 38g
Carhohydrate 18g 46g
Protein 2.4g 6.2g