This was a great and easy dessert! Be sure to make it ahead and chill; it gets better the longer it sits in the fridge and the cookies soak up the cream. If you make the log shape, it helps to cut on a severe angle, the slices look much better. Just before serving I added sliced strawberries and chocolate shavings. A dusting of cocoa powder would be pretty too!

Reviewed On: Mar. 27, 2009

We made "pop" versions by inserting a lollipop stick in the cake balls (the fabulous Bakerella's idea). My 5 year old daughter decorated them while I held the pop steady. Work quickly if you want sprinkles or candy to stick, the chocolate dries about a minute after dipping. Dip the tip of the stick into a little melted chocolate right before inserting. We used dark chocolate cake with whipped milk chocolate frosting. As many have noted, you can use a little less frosting with good results. The secret is forming the balls and refrigerating them way ahead. I kept them in the fridge after the sticks were in place, taking them out one at a time; it makes them easy to dip and dry quickly. The freezer method might be too cold, when we tried that, a few of the pops end up with cracks when they go from the freezer to warm chocolate. Tap your wrist after dipping to get a smooth result. If you make them without the stick, you can use a very inexpensive plastic dipping set that makes it easier. It's in several stores near the candy melts and baking supplies. You'll get better as you go along; the first few make yummy testers. The sticks stand up in foam well. I used an old, cheap cooler lid covered in paper. We poked little holes in the foam with a skewer first, so that the stick went in easily. If this were my first attempt, I definitely wouldn't try to make 100 of these for a party or shower. Plan these as a fun project for the first time before you try to make a lot quickly

Reviewed On: Mar. 17, 2009