Darren Purchese’s Easter Chocpops

INGREDIENTS
• Truffle Shells
• Salted Caramel
• Tempered Milk Chocolate
• Puffed Quinoa Crumble
• Chocolate Eggs

SALTED CARAMEL
• 50g Thick Cream 35% Fat
• 35g Liquid Glucose
• 35g Caster Sugar
• 30g Unsalted Butter
• 35g Whole Milk
• pinch Salt

PUFFED QUINOA & ORANGE CRUMBLE
• 100g Plain Flour
• 100g Puffed Quinoa (or Rice)
• 130g Soft Light Brown Sugar
• 5g Bicarb Soda
• pinch Salt
• 1 Orange Zest
• 150g Unsalted Butter, cold melted

INSTRUCTIONS

SALTED CARAMEL
1. Place the cream into a saucepan and scald, reserve.
2. Place all of the remaining ingredients into a second heavy bottomed saucepan, heat and whisk regularly while cooking to a temperature of 147C. Use a digital thermometer to record the temperature.
3. Remove from the heat and stir in the reserved cream, allow to cool
4. Store in a sealed container until needed.

PUFFED QUINOA & ORANGE CRUMBLE
1. Mix all of the ingredients (except the butter) together well.
2. Add the butter and mix well, scatter the crumble onto a baking tray lined with baking parchment and cook in an oven preheated to 160C.
3. Cook for 20 minutes or until cooked and golden then remove from the oven and allow it to cool before breaking into small pieces and storing in a sealed container until needed.

TO FINISH
1. Pipe the caramel into the truffle shells and seal with tempered chocolate.
2. Push a lollipop stick into the filled shell and allow them to set.
3. Mix some crumble into the tempered milk chocolate and dip the chocpops into the chocolate, tap off any excess and push the sticks into a base and allow the chocpops to set.
4. Fix a decorative chocolate fried egg to the top of the chocpop.