The new generation of cake pops: Cookie Dough Push Up Pops with dark and light fine cocoa chocolate - a sweet temptation layer by layer.
Recipe for approx. 20 Push Up Pops
Utensils required:
20 push-up cake pop molds
Cookie cutter for sponge bases
Piping bag and star nozzle
Ingredients for cookie dough:
130 g soft butter
130 g brown sugar
65 g milk
150 g flour
65 g drinking chocolate pearls 'Rausch Plantagen Ecuador 70 %'
Additional vanilla flavoring and salt
Ingredients for the ganache:
150 g light fine cocoa chocolate 'Rausch Plantagen Grenada 39 % '
150 g cream
1 sachet of cream stiffener
Ingredients for the sponge base:
1 dark sponge base
Preparation of ganache:
- It is best to prepare the ganache a day in advance. Bring the cream to the boil and pour over the light cocoa chocolate.
- Mix to a homogeneous mixture and then cover and place in the fridge.
- The next day, whip with cream stiffener until creamy and fill into a piping bag with a star nozzle.
Preparation of cookie dough:
- Whip the soft butter together with the sugar, salt and vanilla flavoring.
- Add the flour and water alternately.
- Finally, fold in the drinking chocolate pearls and pour the mixture into a piping bag.
Prepare the sponge base:
- Cut out the sponge base to the size of the push-up cake pops molds and layer them on top of each other.
Assembling the cookie dough push-up pops:
- First place a sponge base in each ramekin, then the Cookie Dough cream and another sponge base on top.
- Finally, garnish with a rosette of whipped ganache and drinking chocolate pearls.
