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Chocolate Cakesicles with Brownie and White Chocolate Shell Recipe

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4 from 87 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 4 cakesicles

Description

Delightfully indulgent cakesicles combining rich, homemade brownies or optional ganache filling coated in a crisp white chocolate shell, decorated with pink chocolate drizzle and heart sprinkles. These bite-sized treats on sticks are perfect for parties or a special dessert with elegant presentation and luscious flavor.

Ingredients

Brownie Cake:

  • 1 cup dark chocolate (52% cocoa), broken into chunks
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1/2 cup caster sugar
  • 1/2 cup sieved all-purpose flour

White Chocolate Shell:

  • 2 ½ cups white chocolate (total)
  • Pink chocolate (ruby chocolate or pink candy melts) for decoration
  • Heart sprinkles for decoration
  • Wooden popsicle sticks

Ganache Filling (optional):

  • 1 1/8 cup heavy whipping cream
  • 2 2/3 cups (16 oz) semi-sweet chocolate, chopped (not chips)
  • 5 1/2 tablespoons unsalted butter, room temperature, cubed

Equipment:

  • Ice cream silicone mould with 4 cavities
  • Brownie tin or small roasting tin (5.5 x 8 inches / 14 x 20 cm)

Instructions

  1. Preheat: Set your oven to 350°F (180°C) to prepare for baking the brownie base.
  2. Prepare Ingredients: Measure all ingredients and line your brownie tin or roasting tin with parchment paper or grease with cooking spray.
  3. Melt Chocolate and Butter: In a microwave-safe bowl, melt the dark chocolate and butter together in 20-second bursts, stirring until smooth, or melt gently over low heat on stovetop, stirring frequently.
  4. Mix Brownie Batter: In a separate bowl, whisk together the eggs and caster sugar, then add to the melted chocolate and butter mixture. Finally, fold in the sieved flour until a smooth batter forms.
  5. Bake Brownies: Pour the batter into the prepared tin and bake for 15-18 minutes until the top is lightly crusty but the center remains soft. Avoid overbaking to maintain moistness critical for the cake filling.
  6. Cool Brownies: Allow the brownies to cool completely in the tin before proceeding.
  7. Prepare Chocolate Shell: Slowly melt white chocolate. Spoon melted white chocolate into each cavity of the silicone mould, coating the entire surface including sides and bottom. Rotate the mould or use the back of a spoon to spread evenly.
  8. Insert Sticks: Place wooden popsicle sticks about a quarter of the way into each mould cavity while the white chocolate is still soft. Chill the mould in the fridge for 25 minutes (or freezer for 15 minutes) until the chocolate sets.
  9. Make Cake Filling: Break the cooled brownie into small pieces, then crumble and mix with your hands until a cohesive cake dough forms.
  10. Fill Moulds: Pack the cake mixture into each mould cavity around the stick, filling to the top. Be gentle to avoid cracking the chocolate shell.
  11. Seal Cakesicles: Spread a layer of melted white chocolate over the back of the cakesicles to seal the filling. Scrape off any excess chocolate for smooth edges.
  12. Chill Again: Refrigerate the filled moulds for at least 25 minutes or freeze for 15 minutes until the chocolate is firm.
  13. Remove from Mould: Carefully pop the cakesicles out of the silicone moulds once set.
  14. Decorate: Melt the pink chocolate and transfer to a piping bag. Drizzle over the cakesicles and immediately sprinkle with heart decorations so they adhere as the drizzle sets.
  15. Enjoy: Serve and savor these beautiful, decadent bite-sized treats.
  16. Optional Ganache Filling: Warm heavy cream over low heat until it begins to boil, then remove from heat. Add semi-sweet chopped chocolate and let sit for a few minutes, then whisk until smooth. Whisk in cubed butter. Let ganache cool before pouring into moulds. Chill until firm, then continue with white chocolate shell and decoration as above.
  17. Storage: Store ganache-filled cakesicles at room temperature for up to 5 days.

Notes

  • Use good quality chocolate (52% cocoa dark chocolate recommended) for best taste.
  • Do not overbake brownies to keep the filling moist and workable.
  • Be gentle when filling moulds to prevent cracking the chocolate shell.
  • Wear gloves when crumbling cake to keep it clean and hygienic.
  • For quicker setting, place moulds in the freezer for 15 minutes instead of fridge.
  • Ganache version offers a creamy alternative to brownie filling allowing for variety.
  • Ensure to insert wooden sticks while shell is still soft for secure placement.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-cakesicles-with-brownie-and-white-chocolate-shell-recipe/