seem truffles are chocolate, they smell delicious, but they are not. Actually, I have loved these sandwiches. You've convinced me. Only a variation of the cake pops from Bakerella . Not saying anything new with them, but it really convinced me. I had seen the result on the blog, and found them beautiful objects, but always thought I would break one of those penalty mini cakes as elaborate, and eat a little respect, too. Because these decorations often include a number of dyes and other additives that are the opposite of what I'm cooking at home.
few months ago, Caty, blog Guirigall bloggers invited us to a meal Balearic prior to the opening of his restaurant. Girigall ceased to be just your blog, and became a restaurant that is starting up. On that occasion, among the thousands of comments on food blogs, recipes and a thousand things, all my fellow bloggers commented on the subject of the cake pops, it was simple to do, and others. However, I kept thinking the same thing: this is not for me.
But few weekends ago I participated in the Christmas cooking workshop that organized Caty Girigall (stay tuned, there will be more and are ABSOLUTELY recommended) and returned to play the theme, and now, had to give them a chance. Especially since they spoke the magic words "are a form of cake leftovers.
So then I saw this video a couple of minutes on how to make your cake Bakerella pops, and I set out to make my version.
As you see, not pops. He dispensed with the stick, and ink coverage, and I added a few more ingredients than she used, which I think greatly enhance the flavor and consistency of the balls. Lastly, I thought it a good idea to serve it in a mold of truffles without specifying what it is too, to see which side to put the guests at the first bite and check that it has nothing to do with what they expect.
The result: I found perfect accompaniment to any desktop. With this almost truffle, black and chocolate have been perfect to take with coffee.
cake balls, chocolate and coconut
Ingredients (for about 24 balls)
200 grams of cake or similar (I used homemade muffins)
100 grams mascarpone cheese 30 grams
grated coconut 50 grams pine nuts 50 grams
apricot jam
150 grams of chocolate to melt coverage
Preparation
If you've seen the Bakerella video, I have little to add. A brief summary: Undo the cake with your hands until reduced to crumbs of the same size and place in a bowl. Add remaining ingredients, except chocolate, and mezlcar to make a paste. Make balls of the same size and place on a baking paper or similar. Put in the fridge for half an hour or fifteen minutes in the freezer.
Melt the chocolate in a double boiler, over medium heat, without allowing it to boil. Pass the ball through the bath of chocolate and deajrlas stand again on parchment paper. Once cold, the chocolate hardened completely, it can serve in individual molds and prepare them for gift wrap, or store in a cool dry place. Preferably not in the refrigerator. The mixture is very juicy, so keep well for several days.
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