RECIPES
CATEGORIES
DISCOVER FOLDERS
QIMIQ WEBSITE
QIMIQ WEBSHOP
US
EN
DE
CH
IT
FR
CH-FR
Login
Sign up
FILTER FOR SEGMENTS
ALL SEGMENTS
RETAIL
FOODSERVICE
FILTER FOR PRODUCTS
Salads
Strudels
Soups
Sauces
Dips and Spreads
Cookies and Sweets
Gateaux and Cakes
Snacks
Slices
Tarts and Quiches
Main Dishes without Meat
Smoothies
Appetizer
Muffins and Cupcakes
Side Dishes
Roulades and Swiss Rolls
Main Dishes
Bread and Pastries
Barbecue
Breakfast and Brunch
Desserts
Berverages and Drinks
Ice Cream and parfait
FILTER NACH PRODUKTEN
QimiQ Whip Chocolate
QimiQ Marinade
QimiQ Classic Vanilla
QimiQ Whip
QimiQ Whip Coffee
QimiQ Sauce Base
QimiQ Sauce Hollandaise
QimiQ Whip Vanilla
QimiQ Classic
Chestnut Cake Pops
Cookies and Sweets
Print
Add to Folder
×
Add recipe to folder
Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen. Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Creamy indulgent taste with less fat
Quick and simple preparation
Stable consistency
15
easy
Ingredients for 12 Cake Pops
For the filling
300 g
Chestnut puree
1
Orange(s),
juice and finely grated zest
1 pinch(es)
Cinnamon
1 tbsp
Rum
For the coating
125 g
QimiQ Classic
2 tbsp
Mascarpone,
cold
1 tbsp
Sugar
For the icing
250 g
Couverture /chocolate icing
Hazelnuts,
ground
Coconut flour,
to decorate
Method
1.
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.
2.
For the icing: melt the QimiQ Classic over steam. Fold in the cold mascarpone and add the sugar.
3.
Dip the chestnut balls into the QimiQ mixture so that the balls are completely coated. Allow to chill again.
4.
For the icing: melt the couverture and dip the cake pops into the chocolate. Sprinkle with coconut flakes or grated hazelnuts as required.