I’m going to have a hard time writing about these Strawberry Chocolate Ganache Cake Balls because every time I think about them my mind goes blank except for thoughts of wanting to eat them. By the time I’m done writing this post I’ll probably find myself in the kitchen making a batch of these because I made and photographed them so long ago – like last September long ago! Which means I don’t have any right now while I’m writing about them and editing the photos, which is probably the most torturous writing endeavor ever.
Typically, cake balls consist of cake and buttercream mushed together and then dipped in chocolate. Instead of the traditional buttercream, these cake balls are made with my Perfect Chocolate Cake recipe and my Chocolate Ganache . Chocolate ganache is silky, decadent and a pure chocolate-lover’s dream. Alternatively, if you wanted to speed the recipe up you could use a store-bought chocolate cake mix instead.
Just the cake and the ganache together is enough to make me swoon, but I’ve rolled the cake balls in powdered freeze-dried strawberries to add some tartness and fruitiness. What are powdered freeze-dried strawberries? Just store-bought freeze-dried strawberries that you can get at Trader Joe’s and or Target that I’ve crushed up in my mini food processor to make a powder. I got this idea from one of my favorite candy retailers – Chukar Cherries out of Seattle, Washington. Matt and I first tried Chukar Cherries products during our Seattle vacation in 2013 and we’ve been hooked ever since. They have these raspberry truffles that are dried cranberries covered in white chocolate and then rolled in raspberry powder. They are sweet, tangy and crazy addictive.
Vanilla And White Chocolate Ganache Recipe
I’ve even seen raspberry powder and strawberry powder in a local spice shop here, but it would definitely be less expensive to buy the pack of freeze-dried strawberries and crush them yourself. After rolling the cake balls in the powdered freeze-dried strawberries they are dipped in melted semisweet chocolate to form a rich chocolate shell on the outside.
I initially made these cake balls because I had all these leftover ingredients, but they are worth a special trip to the kitchen just to make these Strawberry Chocolate Ganache Cake Balls. Obviously they are a perfect treat for Valentine’s Day, but seeing as how I first made them during a warm day in September they really are the perfect chocolate dessert any day of the year!
To make your own buttermilk: pour 1 tablespoon of lemon juice or vinegar in a liquid measuring cup. Pour milk, any fat percentage, into the measuring cup until you have 1 cup. Let sit for 5 minutes before using.
Chocolate Cake Pops Recipe
If you don’t want to use coffee you can use hot water, but the flavor of the chocolate won’t be as pronounced. You can use decaffeinated coffee if you prefer.
For the chocolate ganache (and if using chocolate chips instead of chocolate coating wafers for the outer layer), I recommend using Ghiradelli, Guittard or Scharffen Berger.
Some of the links above are affiliate links, which means I may receive a small commission for my referral if you purchase something. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!Have I got the tastiest pumpkin treat for you! These Pumpkin white chocolate cake pops are going to make you do the happy dance. They are filled with a cinnamon white chocolate ganache. Wrapped around the ganache is a homemade pumpkin cake loaded with all the great fall flavors.
Key Lime Cake Pop
I've had a version of these in my head for a while, but these pumpkin white chocolate cake pops are the first one I've mention to actually make and show to you. The first version that's still just in my head (fingers crossed that it's happening this week) is a decadent chocolate cake pop.
Did I mention these pumpkin white chocolate cake pops are for pumpkin week? If you're a lover of pumpkin, hop over here to see all of the pumpkin recipes you can possibly want or need.
Let's talk about the candy melts and coating chocolates as of lately. I spend the last few days going crazy trying to dip these pumpkin white chocolate cake pops. What is going on with these candy melts?
How To Make The Best Beautiful And Easy Cake Pops
They start out so incredibly thick that you can hardly dip your spoon in them to stir it around. Add coconut oil or vegetable oil and theywant to separate as the chocolate begins to drip off the cake pop. I started to have these issues way back when I did the easy no bakebutterfinger bites. I think I sprinkled butterfingers bits on top of help cover it up.
The trick with these cinnamon white chocolate truffles is to not let them chill too long in the fridge before scooping them and to have the correct measurement of heavy cream. If there is too much heavy cream, the ganache will flatten out and become super sticky. If you add too little, the ganache till be incredibly hard to bite through and scoop.
In a microwave-safe bowl, add in the white chocolate and heavy cream. Microwave in 30-second increments and then stirring. Repeat for as many times as it takes for the ganache to become thick and smooth. You may need to stir it for 1 - 2 minutes to help melt the white chocolate.
Kirby Cake Pops
After the ganache is smooth, add in the ground cinnamon and vanilla extract. Stir until thoroughly incorporated and then cover with plastic wrap. Place into the fridge for 2 hours and then scoop out into 1 tablespoon balls. I used a 1 tablespoon cookie scoop. Don't let it go any longer otherwise you'll have to heat the ganache back up and let it set up all over.
Scoop the ganache onto a parchment lined pan. Here's the link to the pan I used. Cut each scoop of ganache in half with a knife and then roll each half into a ball. Set them back into the fridge and work on the pumpkin cake.
In a large bowl, add in the flour, baking powder, baking soda, ground ginger, clove, cinnamon, and lastly pumpkinspice. Whisk to incorporate all of the dry ingredients and set aside.
Cake Pops (dozen)
In a large mixing bowl, add in the butter, vegetable oil, brown sugar, and granulated sugar. Beat it all until combined.Add in the vanilla extract and the eggs one at a time. Follow that up with a can of pumpkin puree. The mixture will look really broke but have no fear we're now adding all of the dry ingredients and beating just until the flour is incorporated. Overbeating can cause the cake batter to become really gummy.
Pour into a greased and floured 9x13 baking pan and bake until it's done. Let it cool before assembly the pumpkin white chocolate cake pops!
Break the cooled moist pumpkin cake up into pieces in a large mixing bowl. Add the vanilla frosting and work it in with a spatula or even your impeccably clean hands. Once the pumpkin cake pop mixture comes together and there are no crumbs left in the bottom of the bowl, begin scooping the cake pops out with a 1 ½ tablespoon cookie scoop. and place on a piece of parchment.
Schoko Cake Pops
Press the cake pops flat with your hands, pop a cold cinnamon white chocolate truffle in it and wrap the cake pop around it. Roll the pumpkin cake pop until it's smooth and place on the parchment lined pan. Repeat with the rest of the pumpkin white chocolate cake pops.
To finish these cake pops up, add some candy melts in a microwave-safe bowl and microwave for 30-second increments until smooth. Add the coconut oil and stir until completely combined. Don't microwave after adding the coconut oil, it will thicken back up.
Add the candy melts into a sandwich bag and cut a tiny hole in one of the corners. Drizzle the candy melts on top of the cake pops.
How To Make Cake Pops At Home
These Pumpkin white chocolate cake pops are going to make you do the happy dance. They are filled with a cinnamon white chocolate ganache. Wrapped around the ganache is a homemade pumpkin cake loaded with all the great fall flavors. Its drizzle with white candy melts for a pop of color and a little crunch.
Calories: 155 kcal Carbohydrates: 21 g Protein: 1 g Fat: 7 g Saturated Fat: 4 g Cholesterol: 23 mg Sodium: 89 mg Potassium: 96 mg Sugar: 16 g Vitamin A: 1910 IU Vitamin C: 0.6 mg Calcium: 44 mg Iron: 0.6 mg
Miranda is the owner of Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. She loves to focus on fun, seasonal dessert recipes. She's been featured on BuzzFeed, Red Book Magazine, Country Living, Parade, and others. Read more...Chocolate cake + chocolate frosting + cute heart sprinkles = the most adorable treat! Today we’re making chocolate cake pops because many of you request them, especially after I shared my vanilla cake pops. Your wish is my command. What I love most, however, is that you have creative control.
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