Ingredients
- 250 g ION PATISSERIE milk chocolate couverture
- 500 g cake
- 250 g cream cheese
- 50 g jam of your choice
Method
In a large bowl, grate the cake into small crumbs.
Then, add the cream cheese and jam into the bowl, and knead with your hands until it turns into a homogeneous dough.
Right after, form cake pops to the desired size.
Next, melt the milk chocolate couverture over a bain-marie.
Remove from the heat, and dip one by one the cake pops into the melted chocolate.
Using 2 forks, roll and shake them to remove the excess chocolate.
Finally, place on a plate lined with parchment paper and store in the fridge.
