Cake Pops in Ice Cream Cones
User Reviews
4.3
Cake Pops in Ice Cream Cones
Description
This recipe melts bittersweet chocolate into a creamy ganache with heated whipping cream, which is then blended with chocolate cake crumbs to form the cake balls. These are chilled to firm up, then placed inside carefully trimmed sugar cones to fit and be manageable. The trim ensures the cones are the right height for the cake balls.
The cake balls are coated with white chocolate and garnished with sprinkles for a colorful finish. The cones provide a crisp and sturdy base to hold the rich chocolatey cake, offering a playful twist on traditional cake pops with no sticks needed.
Perfect chilled and served as handheld desserts, they are a novel alternative to cupcakes or traditional cake pops for parties or gatherings.
Notes emphasize firm chilling before dipping to prevent breaks, and suggest using sugar cones for structure though cake cones can be an option. Different cake flavors can be tried, but the mix with ganache yields the best consistency for shaping and serving.
Ingredients
- 1 ⅓ cups bittersweet chocolate very finely chopped
- 1 cup white chocolate finely chopped
- 1 cup heavy whipping cream
- 1-2 drops red food coloring
- 3 cups chocolate cake crumbled, unfrosted
- ½ cup milk chocolate finely chopped
- 13 sugar cones for ice cream
- Sprinkles
Notes
- Sugar cones work best for structure but cake cones can be used; adjust ganache quantity accordingly for larger cones.
- Chill cake balls thoroughly to ensure they are firm and reduce risk of breaking when coating with chocolate.
- Consider making homemade ice cream cones to avoid trimming and get better fitting cones.
- Using ganache as the binder provides the best texture and stability compared to other fillings like buttercream.
User Reviews
Overall Rating
4.3
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