The recipe for these chocolate cake pops was born a few years ago to recycle panettone left over from the Christmas holidays, but it is also perfect with a common sponge cake, a pandoro or a dove. The extra touch? A few drops of color in the dough before covering it with white chocolate.
I remember that the first year I was so passionate about chocolate cake pops, to involve friends and relatives, withdrawing their leftover panettone and transforming them into a thousand different variations (like these cake pops with rum and dark chocolate). Since then, every year, always a few weeks before, I have bought extra panettone specifically to prepare them by popular demand. Next year there is a very strong risk of meeting them again for a late September meal!
To color the filling of my white chocolate cake pops I used a few tablespoons of blended boiled beet pulp, but if you want you can use the food coloring you prefer: you can find them in the departments dedicated to pastry ingredients in large supermarket chains. Isn't it a perfect idea also for a birthday party for the little ones?
A perfect recycling recipe for the Monday appointment of I open the pantry and cook.
ingredients for 12 cake pops of panettone
THING
- 250g of panettone
- 2 tablespoons of almond milk
- a few drops of vanilla essence
- 1 small boiled beetroot (for 2 tablespoons of pulp)
- 100g of white chocolate
- topping to taste
HOW TO MAKE THE WHITE CHOCOLATE CAKE POPS
First, I chopped the panettone coarsely with my hands, I added the almond milk where I dissolved the vanilla essence, then I also added the small blended beetroot and I kneaded some balls, pressing them well with your hands. It will be about 12.
Then I prepared the ganache, breaking up the chocolate in a small bowl, passing it in the microwave, 650w for 30 seconds at a time. At each turn I mixed until the mixture was soft.
I then dipped the tip of mine toothpicks in chocolate (I used the skewer ones split in half, normal toothpicks are too thin and short!). I skewered a ball (stopping before going to the other side) and let it rest in the refrigerator. That tip of chocolate, solidifying, will keep our panettone cake pops still during the final processing.
I put them all in, keeping them upside down and moved on to the decoration, keeping the chocolate warm.
I dipped the cake pops in melted white chocolate and sprinkled them with chopped cocoa beans and pink peppercorns, but you can use sugar dragees, dried fruit or whatever your taste suggests. So, I fixed the toothpicks in a thick slice of bread, so that they could remain straight without leaning on each other.
I left in fridge my cake pops for a few hours (hard to resist the temptation to taste them first, but trust me, you will be rewarded with the right consistency). I served them in some glasses full of rice (which I keep for these uses and for cooking in white if I have any left over after the deadline).
If you fear that it is too complicated you can do as I do and dip the panettone meatballs in melted chocolate and leave them free, like white chocolate truffles, to be enjoyed with a fork.
Click.
In the meantime, prepare the zucchini and shrimps, the shrimps already peeled, should be rinsed under running water, the zucchini must be cut into 1 cm cubes, better small so that the cooking will be fast. a pan, add the zucchini and shrimps, cook for about 5 minutes, add a drop of white wine that we let evaporate, then turn off the heat.
