Instructions
- Place the chopped dark chocolate in a heatproof bowl and set over a saucepan of simmering water (don't let the bowl touch the water) stirring until melted.
- Stir coco pops into the melted chocolate, ensuring evenly coated.
- With a spoon, fill cupcake cases and place on a baking tray.
- Chill in the refrigerator for one hour until set.
Share this Recipe