Dark chocolate cake pops with traditional balsamic of modena dop extravecchio
To prepare the cake pops you have to crumble the cake with your fingers. Eliminate the crust if it is too dry and place the crumbs in a blender.
Now add the first 2 tablespoons of jam, 2 teaspoons of Traditional Balsamic of Modena DOP Extravecchio and mix until the dough is compact enough to form “balls”. If necessary, add a third or possibly fourth spoon of jam. Form the dough into balls the size of a little less than a walnut, put them on a sheet of baking paper and let them cool in the freezer for about half an hour.
Meanwhile, melt the chocolate in a bain-marie or double boiler. Put the lollipop sticks, plastic (or wooden) sticks in the balls of cake you have extracted from the freezer.
Immediately after dip the balls in the dark chocolate covering them completely. Take off the excess chocolate, shaking the cake pops very gently.
Finally, cover them with the chopped hazelnuts and let them dry. Place on a serving plate garnished with drops of Traditional Balsamic of Modena DOP Extravecchio and serve.
400 gr of chocolate cake
4 tablespoons blueberry jam
400 gr of dark chocolate 70%
2 teaspoons of Traditional Balsamic of Modena DOP Extravecchio
Lollypops with plastic or wooden sticks