• 45min
  • 5min
  • Easy
  • 4 Servings
0 vote


For all three chocolate coatings
  • 6 tbsp icing sugar
  • 300 ml whipping cream
  • 4 Sheet and a half gelatine
  • 40 g white chocolate
  • 35 g intense dark chocolate
  • 50 g milk chocolate for cooking
For the pop cakes
  • 5 Pink Lady® apples
  • 1 lemon
  • 10 g cranberries
  • 10 g sliced almonds
  • 10 g desiccated coconut
  • 10 g pistachios
  • 10 g sultanas
  • 15 g sesame or hazelnut brittle (nougatine)
  • popcake sticks or straws


For all three chocolate coatings
  1. Soak the gelatine for the three different coatings separately in cold water for 2 minutes
  2. Finely chop the black, white and milk chocolate
  3. Heat 100 ml of cream, turn off the heat and add the dark chocolate and the two dessert spoons of icing sugar. Stir.
  4. Remove the gelatine from the water making sure you drain away any excess, add to the chocolate mixture, then add the cream.
  5. Stir and put to one side for 20 minutes. Repeat with the white and milk chocolate.
For the pop cakes
  1. Finely chop the pistachios, sultanas and cranberries.
  2. Lightly toast the flaked almonds and pistachios in a dry frying pan.
  3. Break up the brittle.
  4. Put the dried fruit and brittle into six different recipients.
  5. Press the lemon
  6. Make little apple balls with a melon baller. Put the balls in the lemon juice.
  7. Dry the balls with some kitchen towel.
  8. Insert a stick or straw into each ball and then dip into one of the three coatings
  9. Let the coating set a little before sprinkling on the mixes.
  10. Create tropical pop cakes with the dark chocolate and coconut, tutti-frutti pop cakes with white chocolate and dried fruit, and finally crunchy pop cakes with the milk chocolate and brittle.

Pink Lady® top tip

If you don’t have a melon baller, you can simply cut the Pink Lady® apples into quarters, leaving the skin on.

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