85g biscuits of your choice (e.g. oat or ginger), crushed
400g milk chocolate
50g white chocolate
Method Prep:30min › Cook:8min › Ready in:38min
Warm up the double cream in a saucepan over a medium heat. Meanwhile chop up the dark chocolate into very small pieces. Once the cream has been warmed up, take it off the heat and add the chocolate, stir the mix until the chocolate melts. If the cream becomes too cold, place the pan over a double boiler or a bowl of boiled water and continue stirring.
Once the chocolate has completely melted place the ganache into a container and place in the fridge. Leave to cool for a few minutes then stir. If it hasn't thickened place it back in the fridge and stir again after a few minutes. Once the ganache begins to thicken up add the crushed biscuits.
When the ganache is in the fridge, melt about 100g of the milk chocolate. Using the chocolate, coat the inside of cake pop moulds (or whatever moulds you're using). Place the mould in the fridge to set.
When ready, spoon the ganache into the individual moulds reaching almost to the top but not touching the sides of the moulds.
Melt the remainder of the milk chocolate and pour into each mould making sure it fills in the sides of the mould. Place the moulds back in the fridge to set.
Once set, remove the domes from the moulds, place on top of baking parchment or a silicone sheet. Melt the white chocolate, then using a small spoon, drizzle the chocolate over each dome. Leave to set.