Chocolatecookie cappuccino pops

1.Process biscuits until fine. Using a fork, combine crumbs and frosting in a medium bowl. Shape level tablespoons of the mixture into balls, squeezing firmly. Place on a baking paper-lined tray, freeze 1 hour or refrigerate 3 hours or overnight, until firm.

2.Stir white chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.

3.Dip the end of one skewer into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining skewers and balls of cake. Place in the freezer for 5 minutes to set.

4.To make saucers, place chocolate buttons flat on a board. Using the pointed end of a skewer, gently push a hole, using a twisting motion, through the centre of each button.

5.Using a sharp knife, cut the top-third off balls to create a flat top, discard off-cuts. Dip one cake pop into the chocolate, rocking back and forth to coat, don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Stand pop upright in a styrofoam block. When chocolate is almost set, thread a button onto each stick, pushing up to the base of the cake pop. Repeat with remaining pops. Re-melt chocolate as necessary.

6.Cut Life Savers in half, push into the side of each cake pop to form handles. Sprinkle chocolate flakes over tops of pops.