John Myers
Ingredients for 45 servings:
- 350 g cream cheese with chocolate
- 750 g cake, chocolate
- 150 g white chocolate
- 300 g chocolate, milk
Instructions
Working time approx. 1 hour 25 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 25 minutes
for first steps in the world of cake pops
The chocolate cake (I used ready-made men’s cake and cut off the chocolate coating beforehand – you can of course also use homemade cake) is finely crumbled and the cream cheese kneaded into it. This creates a firm dough. Form the dough into about 45 equal-sized balls, weighing the portions if necessary to ensure they are really even. Then chill the balls for 30 minutes. Meanwhile, chop the light and dark chocolate and melt each in a tall, narrow bowl over a pan of water. Dip the tips of shish kebab skewers or cake pop sticks (available from specialty stores) into the chocolate, let them drain briefly, and then poke them into the balls. Use light chocolate for one-third of the balls and dark chocolate for two-thirds. Chill again for about 10 minutes. After a few minutes, dip the balls by the stick into the melted chocolate. Drain well, otherwise the chocolate will run down the stick. Place the coated cake pops in a block of Styrofoam to cool. If necessary, reheat the chocolate slightly in a water bath during the baking process, as otherwise it will harden too much and result in a coating that’s too thick. Decorate each finished cake pop with a different color of chocolate.
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