RED VELVET (cake pops)
- 500 gr baked RED VELVET cake in crumbs
- 1 shot marascino liquer or cognac or syrup
- Melted white or milk chocolate as much as it takes for the preparation to become one, or chocolate praline approx 75 - 100 gr
- Chocolate to cover
- Optionally add 50 gr cruched nuts or choc chips of cookie crumbs
Place the cake crumbs in a mixing bowl and add the liquer and melted chocolate. Homogenize until can be rolled into balls. Transfer each ball on to a lined tray or plate, place then in the fridge and afther they are well cooled we dip them into melted bitter chocolate allowing it to drip off a little over the bowl.
Sprinkle with red sugare candy, truffles, little hearts etc.
You can use lollypop stick into each ball which you have dipped into melted chocolate. Then put them in the fridge to set.
PRESERVE: In the fridge