- 32 (1-inch) pops ServingsServings
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup margarine, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons mint extract
- Green food coloring
- 1/2 cup sour cream or Tofutti Sour Supreme
- 1/4 cup margarine
- 1 cup confectioners’ sugar
- 1 tablespoon milk or nondairy creamer
- 1 cup mini chocolate chips
- 12 ounces baking chocolate
- 3 tablespoons shortening
- Mint candies, crushed
- lollipop sticks
- Styrofoam board
Preheat oven to 350° F. Grease and flour an 8-inch square pan; set aside. Line a baking sheet with parchment paper.
Prepare the cake: Combine flour, baking powder, and salt in a bowl. Whisk until thoroughly combined, and set aside. Using an electric mixer, beat the margarine and sugar. Add eggs, one at a time, beating well after each addition. Add mint extract, and beat on high speed for an additional 5 to 7 minutes, scraping sides occasionally. Add food coloring until batter is desired shade of green. Lower the speed of the mixer; add dry ingredients alternately with the sour cream, starting and ending with the flour mixture. Mix just until combined.
Pour into prepared pan and bake 65 to 70 minutes. Cool cake completely.
Prepare the frosting: Using an electric mixer, beat margarine, confectioners’ sugar, and milk. Beat until smooth; set aside. Using a serrated knife, slice off and discard (or eat!) the “crust” that formed on top of the cake during baking. Break up cake and transfer pieces to the bowl of a stand mixer. Mix on medium speed until the cake is completely crumbled. Add in frosting and chocolate chips, and mix until thoroughly combined. Using your hands, roll the mixture into 1-inch balls and place on prepared baking sheet. Freeze until firm, but not completely frozen, about 20 minutes. Prepare the chocolate coating: In a tall microwave-safe glass, combine baking chocolate and shortening. Microwave in 30 second increments, stirring after each time until the chocolate is completely melted and smooth.
Assembly: Dip the tip of a lollipop stick into the chocolate mixture and insert about half way into truffle. Repeat with remaining truffles. Place pan in the freezer for 5 minutes to allow the chocolate to set. At this point, the chocolate coating may need to be reheated in the microwave. For easy dipping, transfer the chocolate coating to a tall narrow glass. Remove the truffles from the freezer. Very gently, dip each truffle into the chocolate coating. Tap the stick gently to allow excess chocolate to fall back into the glass. Set each stick into the Styrofoam. While chocolate is still wet, sprinkle with crushed mint candies.
Freeze the truffles for 5 to 10 minutes to allow the truffles to set. Remove from freezer. Pops can be made in advance and frozen. You can also freeze the balls before dipping. The balls need to be partially defrosted before dipping. A completely frozen ball will not coat properly.