Cake pops with Ferrero Rocher

For that you need:

  • 5 Rocher
  • 5 stalks for cake pops
  • 4 eggs
  • 250 ml of milk
  • 50 g of powdered sugar
  • 80 ml of oil
  • 270 g of flour
  • Oil for frying
  • 400 g white couverture
  • 100 g dark chocolate couverture

That is how it goes:

1.) Unwrap five Ferrero Rocher and skewer them on special stalks for cake pops.

2.) Separate the eggs. Then mix the egg yolk with milk, powdered sugar and oil. Then stir in the flour.

3.) Beat the egg whites until frothy and put them under the dough.
Then dip the Rocher balls into the dough.

4.) Heat oil in a saucepan, fry the Ferrero Rocher Cake Pops until golden brown and allow to cool.

5.) Chop both types of couverture and melt each in their own water bath. First pour the melted white couverture into a jar. Distribute then the grid of bittersweet bread on it.

Tip: It is best to adjust the amount of couverture individually to the container in which you want to dip the cake pops. Make sure the jar is deep enough to submerge (at least 7 cm). In the video we used about 2 kg of white couverture and 100 g of bittersweet couverture for a visually more beautiful presentation – but you do not need that much. For normal use, the quantities listed above are sufficient.

6.) Now dip the now cooled cake pops into the melted couverture. Turn them off as they move so that the dark couverture swirls across the surface. Let the cake pops with their core of Ferrero Rocher cure hanging.

Base Recipe adapted from this SITE

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