Indulge in the fun homemade Cake Pops in Ice Cream cones! An elevated bite-sized treat perfect for parties and any occasion.
- 1 ⅓ cups (8 oz/225 g) bittersweet chocolate, very finely chopped
- 1 cup (8 fl oz/240ml) heavy whipping cream
- 3 cups (8 oz/225 g) unfrosted chocolate cake, crumbled
- 13 ice cream sugar cones
- 1 cup (6 oz/170 g) white chocolate, finely chopped
- 1-2 drops red food coloring
- ½ cup (3 oz/85 g) milk chocolate, finely chopped
- Sprinkles
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Make the ganache: Place the bittersweet chocolate in a medium, heatproof bowl. Set aside.
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Heat the cream in a heavy bottomed saucepan until simmering. Immediately pour it over the chopped chocolate and let it sit there for 5 minutes without stirrring at all.
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Using a whisk and starting in the center, begin to stir the chocolate and cream together with a small, circular motion, and gradually widening the circle as the ganache comes together. Stop as soon as it is emulsified.
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Make the cake balls: Mix ½ cup (4 oz/115 g) of the ganache with the cake crumbs until it is evenly mixed and holds together.
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Divide the cake mixture into 13 equal portions and roll each into a compact ball. Refrigerate to firm up while you get the cones ready.
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Prepare the cones: First poke 13 evenly spaced holes (about ½-inch/12 mm wide) in the lid if a small cardboard box. Set aside.
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Measure 3-inches (7 ½ cm) from the bottom tip of each cone and, using a serrated knife, very carefully trim anything remaining off the top.
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Place the trimmed cones in the holes of the box lid, then fill each one to the top with ganache.
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Assemble the cake pops: Dip the bottom of each chilled cake ball in a little bit of remaining ganache and place it securely on top of the cone. Return to the refrigerator for 1 hour, or until completely set and hard.
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Decorate the cake pops: Melt the white chocolate in a double boiler over simmering water and stir in 1 drop of red food coloring. If you want a darker pink shade, add a second drop. Transfer to a small bowl.
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Working quickly so that the dark chocolate ganache doesn't melt, dip in your cake pops into the warm white chocolate and return them to your cardboard stand. Refrigerate for about 30 minutes or until the coating is set.
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Melt the milk chocolate in a small bowl in the microwave or in a double boiler over simmering water, then drizzle over each cake pop. Top with some sprinkles and let set.
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Allow the cake pops to sit at room temperature for at least 2 hours (and up to 2 days) before eating to allow the ganache to soften.
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Store in a covered container at room temperature for up to 2 days or refrigerate for up to 2 weeks. (Bring back up to room temperature before eating if refrigerated.)
Watch the Recipe Video!
- We like the taste and texture of sugar cones but you can also use cake cones for this. These cones are larger, even when trimmed, so you may need to double the ganache recipe to be able to fill the bases. Also, you may need to make fewer and larger cake balls to cover the wider top.
- The assembled cake pops need to be cold and completely hard before you attempt to dip them into the white chocolate coating. So they don't fall apart and there won't be excess chocolate dripping onto the sticks.
- Go all out and make easy Homemade Ice Cream Cones from scratch. Use just under a tablespoon of batter for each cone then you won’t need to trim them later!
- Instead of box cake mixes, we recommend trying this easy recipe with our Best Ever Chocolate Cake, Chocolate Bundt Cake, Red Velvet Cake, or Sticky Gingerbread!
- You can use a different flavor of cake for the cake balls but we don’t recommend using anything other than ganache to mix with the cake and fill the cones as this recipe was developed specically to have success with ganache and we can’t guarantee good results with buttercream.