Little Devil Cake Pops - cooking recipe

Ingredients

12 oz prepared chocolate cake, crumbled
1 tbsp chocolate frosting
12 oz white chocolate
None None Red food color
14 None lollipop sticks
28 None chocolate chips
7 None red mini M&Ms, halved
None None Black decorating gel

Preparation

Using a fork, combine cake crumbs and frosting in a bowl. Shape level tablespoons of the mixture into balls, squeezing firmly. Place balls on a parchment paper-lined tray. Freeze for 1 hour or refrigerate for 3 hours or overnight, until firm.
Stir white chocolate in a heatproof bowl set over a saucepan of simmering water until smooth (don't let water touch bottom of bowl). Tint chocolate red with food color.
Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place in the freezer for 5 mins to set.
Stand cake pops upright in a block. Attach 2 chocolate chips to each pop with a little of the melted chocolate, to make horns. Stand upright until set.
Re-melt red chocolate as necessary. Dip a 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 bowl. Stand upright. Before chocolate completely sets, attach half an M&M for a nose. Repeat with remaining cake pops, chocolate and M&Ms.
Use black gel to draw eyebrows, eyes and grins on pops. Stand upright until set.