The contents of this ice cream cone won't melt away so quickly. Instead of a scoop of ice cream, there are fluffy cake balls covered in fine cocoa chocolate. A creative recipe that is refined with a fruity chocolate and sour cherry spread, perfect for summer.
Recipe for 20 cake pops
Preparation time: 50 minutes
Ingredients:
300 g sponge base crumbled (light and dark)
60 g soft butter
70 g powdered sugar
110 g cream cheese
1tbsp 'chocolate-cherry' spread
2blocks 100 g chocolate block 'Rausch Venezuela 43%'
20 g coconut fat Palmin
20 ice cream wafers
100 g Also chocolate pearls 'Rausch Trinkschokolade Venezuela 43 %' for decorating
Preparation:
- Take the butter out of the fridge so that it softens.
- Finely crumble the sponge base in a large bowl and add the softened butter, powdered sugar, cream cheese and spread.
- Mix everything together until you have a malleable, not too sticky mixture.
- Weigh out 30g portions at a time, shape into balls with your hands and chill for approx. 30 minutes.
- In the meantime, chop the chocolate blocks and dissolve with the coconut oil over a bain-marie.
- Cut the ice cream cones so that the cake balls fit inside.
- Dip the edge of the ice cream cones into the melted chocolate and immediately place a cake pop on top of each one. Then chill again for 15 minutes.
- Dip the cake pops one by one into the melted chocolate (reheat if necessary) and finish by decorating with the pearls of drinking chocolate.
Tips:
- To serve, the ice cream cone cake pops can be placed in a container with sugar or uncooked rice.
- The recipe can be varied according to taste: All types of fine cocoa chocolate are suitable for the chocolate coating, different spreads can be used for the cake balls and the pearls of all types of drinking chocolate are also suitable for the decoration.
