Cake Pops

Ingredients

• 1 chocolate cake (you can use a box mix)
• ¼ cup chocolate ganache (recipe below)
• 6 tbsp Amoretti® Cappuccino Tiramisu Compound
• 2 cups Amoretti® White Chocolate Ganache
• 1 tsp Amoretti® Peppermint Extract O.S.
• 24 lollipop sticks
• styrofoam block

• 4 oz semi-sweet chocolate, chopped
• ¼ cup cream

Directions

1. Bake cake per instructions on box.
2. Cool completely, wrap and refrigerate overnight.
3. If using a round cake pan, cut cake in half, as though you were layering the cake.
4. Wrap one layer and freeze for later use.
5. Crumble half of the cake into a bowl, using your hands, until it is finely crumbed.
6. Make a chocolate ganache (recipe below) and add 6 tablespoons Amoretti® Cappuccino Tiramisu compound.
7. Add the ganache to cake crumbs a little at a time, starting with a ¼ cup. Mix until it comes together like a dough. You want the cake pop to stay on the lollipop stick, but not be too mushy. Keep testing it as you go.
8. Roll out little balls of the mix in your hands and place on a sheet pan. Chill for two hours or overnight.
9. Melt white chocolate ganache slowly and add the Amoretti® Peppermint Extract.
10. Dip a lollipop stick about ½" into the white chocolate ganache.
11. Push the stick into a cold cake pop and lay it on the sheet pan.
12. Chill cake pops with sticks for 30 minutes.
13. Melt white chocolate ganache again slowly and dip the cake pops into it.
14. Let excess ganache drip and gently tap the stick on your hand, so as not to dislodge it from the stick.
15. Push the stick into the styrofoam block to dry.
16. Sprinkle with any decorations you choose. Red sugar, blue sugar, sprinkles, or crushed nuts.
17. Drizzle with dark chocolate or color white chocolate and drizzle over top of cake pop.

18. Heat cream to boiling and pour over chopped chocolate.
19. Let sit for about one minute before mixing until thoroughly combined.