Ingredients
For 12 Cake Pops
For the filling
300g
Chestnut puree
1
Orange(s), juice and finely grated zest
1pinch(es)
Cinnamon
1tbsp
Rum
For the coating
125g
QimiQ Classic
2tbsp
Mascarpone, chilled
1tbsp
Sugar
For the icing
250g
Couverture /chocolate icing
Hazelnuts, ground
Coconut flour, to decorate
Preparation
- For the filling: marinade the chestnut puree with orange juice and zest, cinnamon and rum. Knead well and form balls. Deep freeze for approx. 1 hour.
- For the icing: melt the QimiQ Classic over steam. Fold in the cold mascarpone and add the sugar.
- Dip the chestnut balls into the QimiQ mixture so that the balls are completely coated. Allow to chill again.
- For the icing: melt the couverture and dip the cake pops into the chocolate. Sprinkle with coconut flakes or grated hazelnuts as required.
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