Ever wonder what Santa’s secret is for lighting the way? I’m pretty positive it’s the glow he gets after savoring one of these Rudolph inspired pops! As much fun to make as they are to eat, these sleigh bell ringing sweets are sure to go down in history.
Though there are eight others, there was always one of Santa’s four legged helpers who outshine the rest, Rudolph and his brilliant nose! Iconic in every way.
I thought a song dedicated to him was nice, but an adorable edible in his honor would be even better! These perfect cake pops bring to mind the affable sidekick, and bring to heart, the spirit of Christmas.
A hands-on project, these chocolate characters are a perfect project for the family who loves to eat and play while they work.
Coated in milk chocolate from one of Americas oldest chocolatiers and finished with a classic red M&M, this bite sized delectable is a fun alternative to Santa’s cookies and milk (hey, he likes variety too!).
Ghirardelli, named after its founder, the Italian chocolatier Donenico Ghiradelli, prides itself on being one of the oldest chocolate manufacturers in the country.
They are also known for their tedious bean selection, allowing only prime cocoa that meets their quality, and taste standards to be churned into their confections. Somewhat of a seasoned and wise Willy Wonka in the 21st century!
The batter for these reindeer pops is none other than Betty Crocker’s super moist chocolate cake mix which gives the balls good binding properties.
Next comes the time to deconstruct and mold them with the chocolate frosting. Feel free to tailor the level of chocolate umph you’d like your frosting to have, which begs the question, is there such a thing as too much chocolaty goodness.
You can grease your cupcake pan if you prefer, but I would suggest a small cupcake liner to maximize the yield and minimize the mess of crusted baked bits on the metal. While they bake, call in the kiddy troops to help recruit the best “Rudolph Nose Red” M&Ms in the bag and to portion off two chocolate wafer ears per reindeer.
Once the cakes are done, allow a proper amount of time for them to sit so that you save your fingers from the hot stuff. Then, get everyone involved in the crumbing of the cake!
After mixing the cake scraps with the frosting I’d suggest using a melon baller or ice cream scooper to scoop up consistent portions, but don’t fear if you are without! We’ve been using our hands up until this point and they won’t fail us here either. Besides, I think Santa himself would be unable to resist “sampling” the batter every now and again too, so I encourage it!
With its ears in place, you can see the pop start to take on that Mickey Mouse form and although you may have to part with them briefly as they freeze overnight, remember your creation is preparing for a thorough chocolate dunking very soon.
When melting chocolate, a double broiler (don’t let the name intimidate you!) is not only the best way, it’s actually a lot simpler than the name implies. And, if you are without one, a pot with a metal bowl over it will work just fine. Fill the water about halfway up, and bring it to a boil, place the metal bowl over the mouth of the pot and let it melt.
Now it’s time to give those pops a dip. To be honest, the hardest part is having to wait for them to cool once their dipped in that decadent milk chocolate.
Parchment paper is the way to go when cooling chocolate, I promise you will thank me the next day when cleanup is a breeze!
While the top layer is warm, place the signature reindeer antlers right in-between the ear medallions and pop an M&M right in the center to finish. And if you come across any bits you find unshapely at the base of your pop, quickly get a knife under some very hot water and cut gently to shape.
And even though Santa’s not picky, I’m sure he will be picking these off one by one so prepare to wake up to an empty offering plate!
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