John Myers
Cake Pops Type Chocolate-coffee Mocca
The perfect cake pops type chocolate-coffee mocca recipe with a picture and simple step-by-step instructions.
For decoration:
- 1 Cream cheese with chocolate Philidelphia – Milka
- Or cream cheese and 2 teaspoons of cocoa
- 50 g Melted butter
- 1 Becker Dark couverture
- 2 teaspoon Coffee more soluble – dissolve with a little milk or water
- Normal coffee is also possible
- Brittle, pearls, mocha beans, chopped nuts, chocolate chips
- Zebra rolls, coconut flakes
- 1 dice Palmin 100% coconut fat
- 20 Sticks or kebab skewers
- Crumble chocolate cake – knead fish cheese, butter and coffee into a mass. Shape balls (25 grams) – 10 minutes in the freezer. If you like different directions – share the crowd and only add half of the coffee (even if children snack along)
- Couverture with the Palmin Melt Melt – if necessary, add some coffee powder (no soluble) or use a bar of chocolate with coffee pieces. Adjust the decorations.
- Dip the stems in couverture and put them in the balls – again for 10 minutes this time in the refrigerator. Then dip into the couverture and decorate as long as the couverture is not yet firm. Let dry and store in a can in the refrigerator.
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