How to Make Chocolate Mocha Cake Pops

Ingredients

• ¾ cup coconut oil or unsalted butter
• 7 ounces unsweetened baking chocolate, chopped fine
• 1¼ cups powdered erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 6 large eggs, separated

• ¼ cup powdered erythritol
• 1 teaspoon stevia glycerite
• 2 tablespoons brewed decaf espresso or coffee
• 1 large egg
• ½ tablespoon unsweetened cocoa powder
• 2 tablespoons coconut oil or unsalted butter
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract

• 2 ounces cocoa butter
• 0.33 cup powdered erythritol
• 1 teaspoon vanilla extract or other extract, such as strawberry
• 0.12 teaspoon fine sea salt

1. Preheat the oven to 325°F. Grease a 10-inch round cake pan and line it with parchment paper.
2. Place the coconut oil in a saucepan on medium heat and slowly stir in the chocolate (don’t burn the chocolate). Add the erythritol, vanilla extract, and almond extract. Stir to mix well, remove from the heat, cover, and let cool in the fridge for about 15 minutes.
3. While the chocolate mixture is cooling, place the egg whites in a stand mixer and whip until stiff peaks form. Once the whites are stiff, slowly add the yolks while the stand mixer is on low.
4. Once the chocolate mixture has cooled a bit but is still warm to the touch, add it to the egg mixture while the stand mixer is on low. Mix until well combined and pour the resulting mixture into the prepared cake pan.
5. Bake the cake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean and the cake begins to pull away from the sides of the pan. Let the cake cool in the pan on a cooling rack for 30 minutes.
6. Cut around the sides of the pan to loosen the cake. Slide a spatula under the parchment to loosen from the pan and invert the cake onto a work surface. If the cake falls apart, no worries! You are going to roll it into cake pops!
7. While the cake is cooling, make the filling and the chocolate coating.
To Make the Filling
8. Combine the erythritol, stevia, espresso, egg, and cocoa powder in a heavy medium-sized saucepan. Whisk to blend, then add the coconut oil. Whisk constantly over medium heat for about 12 minutes, until the mixture thickens and coats the back of a spoon thickly. (Do not boil.)
9. Pour the mixture through a fine-mesh strainer into a medium-sized bowl. Stir in the vanilla and almond extracts. Place the bowl in larger bowl filled with ice water and chill, whisking occasionally, for about 15 minutes, until the filling is completely cool.
To Make the White Chocolate Coating
10. Place the cocoa butter in a double boiler and heat on medium-high until fully melted, about 5 to 8 minutes. (Alternatively, heat in a microwave-safe bowl in the microwave on high for 1 minute, then check. Continue heating for 30-second intervals until melted.) Stir in the erythritol, vanilla extract, and salt. Set aside.
Assemble the Cake Pops
11. Crumble the cake into a large bowl. Add the filling and mix completely. (If you don’t mind getting a little messy, push up your sleeves and use your hands to mix the cake and filling!) Be careful not to add too much filling. You want the consistency to be sticky, not soggy. Roll the mixture into 1-inch balls and place on a cookie sheet.
12. Dip the ends of the lollipop sticks into the white chocolate coating and insert into the balls, then place the pops in the freezer for 5 to 10 minutes, until chilled. Dip the cake pops in the chocolate, then return them to the freezer for 15 minutes to chill.
13. If desired, use a toothpick to draw designs on the pops with melted unsweetened baking chocolate and set them in the fridge to set for 10 more minutes to let the designs harden.