In a microwave safe bowl mix your dark chocolate with whipping cream. This mix goes off to the microwave for 1 Min , with a small spoon stir it and if the chocolate is not completely melted you can put back in microwave for another minute. until the chocolate is completely melt.
Be sure you have completely crumbled your chocolate cake. We don't want big pieces of cake in our mixture. Having double checked your cake now, pour the chocolate & whipping cream mixture slowly in about 2/3 at the time; this to avoid ending up with a wet mixture. so start with a little at the time until you find you cake with the right consistency. To test it you can get a little piece of the cake and roll it in your hands. If it sticks easily in the shape you are ready for the next step. If instead, the cake cracks in your hands, you can continue to add a little more of the chocolate ganache. Once the cake is ready to roll you can use a table spoon you start building your cake pop. Remember, Don't do your cake pops too big. They will hold up much better when they are on the smaller size and you also end up avoiding them to fall from the stick.
Time to use the chocolate wafers. We are going to break each wafer cookie in 4 little pieces and then you can continue to hide one piece of wafer in every cake pop and then refrigerate for about 15 to 20 mins until they are a little form.
After the 15mins past is time for the lollypops sticks to go in. Take one lollypop stick and dip it on the melted chocolate. (no more than one 2" or 3" in) and stick it in the bottom of your cake pop ball. Sit it back in the tray and put it back in the refrigerator for 5 mins.
After the chocolate is dry and the cake pop stick is completely seal. Is time to dip the pops in the melted chocolate and then decorate with sprinkles or candy of choice. Set to dry on the green foam for a couple of mins. Enjoy!
