Chocolate Coated Cake Pops


Chocolate Coated Cake Pops

250 g cut off Cake Leftovers
150 g Candied Orange Peel, diced
50 g Sugar Syrup
Juice of 1 Orange, reduced
5 ml Cointreau (orange liqueur) optional

Chocolate Coating
100 g Dark Couverture
20 g Cream
50 g Chopped Almonds

•Crumble sponge cake cut-offs into a bowl.
•Add the diced candied orange peel and reduced orange juice as much as needed to form a firm dough.
•Shape with your hand or with an ice cream scooper into balls of 2-3 cm diameter.
•Stick onto the skewers and place in the chiller to set.
•Melt the chocolate over a bain-marie and add the warm cream.
•Dip the sponge balls into the chocolate and sprinkle with chopped almonds.
•You may serve with raspberry sauce if desired.

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