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If you have already finished classic Czech cookies, you may have left energy for small experiments. Try christmas-embellished cake pops – balls on a skewer.The goodness of the States resembles a lollipop, and especially children easily fall in love with it. The size is just right and the beautifully decorated coloured chocolate is right for a bite to eat.The production itself is very simple, just a little time consuming. Our recipe is simplified and fast to the maximum.
On the inside:
350g any sponge or rubed dough
(if you need to be done quickly, you can save time by buying a granka in an emergency, etc.)
100g mascarpone
60g Nutella
On the 2015-16 season:
200g white chocolate
red food coloring (powder or gel)
a teaspoon of oil
ornaments or colour sprinkles
+ skewers
This amount of raw materials should be enough for 20 pieces.
But, of course, you can adjust the size of the beads at will.How
1. According to our favorite recipe, we'll bake a dough. Cool them by hand or finely fragmented in the robot.
2. Add both mascarpone and Nutella to the crumb and mix thoroughly. The dough should be sticky and stick together. From the finished mass we shape the balls, which we put at least an hour to solidify in the refrigerator. Uncooled balls later poorly held on a stick.
3.In the meantime, in a water bath, we let a little chocolate warm up, soak the end of the skewers in it and stick it in the cooled balls (beware, do not prick unnecessarily deep, no more than half the ball!). Then we put them in the freezer for half an hour so that we can work with them well later.4. In a water bath, we dissolve the rest of the chocolate (we choose the smallest container so that the layer of chocolate is high enough and the balls are conveniently watered). We dye the chocolate with a dye mixed in a little oil.
5. We slowly turn the ball in chocolate to make an even layer from all sides, slightly shake, and then roll the ball with sprinkled decorating, fondant, edible paper ornaments, etc. The finished pieces are stuck e.g. in an arranging material or other practical stand (polystyrene or pierced rotated boxes) and for 30 minutes we put them back in the freezer or leave them in the fridge until served.
Our tip: You can change the dough in different ways and make a coconut or cocoa variant. Instead of mascarpone and Nutella, stir in the chocolate cream made from 200g of chocolate, 100ml of cream and a spoonful of butter.In addition, try to add two tablespoons of pronounced jam to the dough. There are plenty of options.