Cake pops are such a fun, bite-sized way to serve dessert–particularly for special occasions (Valentine’s Day treat anyone??). And I love this unique twist on the decadent combination of chocolate and halvah. For those that might be a little wary of a halvah, fear not: you can add as little (or as much) halvah as you like.
One of the best parts of this recipe is that you can make it with boxed cake mix. That’s right–a trained pastry chef is encouraging you to cheat on this one. I have made this recipe with homemade mocha cake, but the truth is you cannot tell the difference between scratch-made or boxed, so you might as well save yourself some time!
By substituting a few ingredients for high-quality choices, these treats will taste like you were slaving all day. These cake pops are chocolaty, easy to make and sinfully delicious.
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Ingredients
- 1 box of moist chocolate cake mix (I prefer Duncan Hines) plus eggs and oil per directions
- Optional substitutions: for cake mix, instead of water I used coconut milk. For the oil, I substituted apple sauce.
- 1 cup halva (any flavor of your choice) plus more for decoration
- 12 oz good-quality semi-sweet or dark chocolate (for dipping)
- Recommended equipment: popsicle sticks, small ice cream or cookie scoop