Ingredients
-
For all three chocolate coatings
6 tbsp icing sugar
300 ml whipping cream
4 Sheet and a half of gelatine
40 g white chocolate
35 g intense dark chocolate
50 g Praline or milk chocolate for baking
-
For the pop cakes
5 Pink Lady® apples
1 lemon
10 g Cranberries
10 g sliced almonds
10 g desiccated coconut
10 g pistachios
10 g sultanas
15 g nougatine or praline
Steps
Step 1/2 : For all three chocolate coatings
- Soak the gelatine for the three different coatings separately in cold water for 2 minutes
- Finely chop the black, white and milk chocolate
- Heat 100 ml of cream, turn off the heat and add the dark chocolate and the two dessert spoons of icing sugar. Stir.
- Remove the gelatine from the water making sure you drain away any excess, add to the chocolate mixture, then add the cream.
- Stir and put to one side for 20 minutes. Repeat with the white and milk chocolate.
Step 2/2 : For the pop cakes
- Finely chop the pistachios, sultanas and cranberries.
- Lightly toast the flaked almonds and pistachios in a dry frying pan.
- Break up the brittle.
- Put the dried fruit and brittle into six different recipients.
- Press the lemon
- Make little apple balls with a melon baller. Put the balls in the lemon juice.
- Dry the balls with some kitchen towel.
- Insert a stick or straw into each ball and then dip into one of the three coatings
- Let the coating set a little before sprinkling on the mixes.
- Create tropical pop cakes with the dark chocolate and coconut, tutti-frutti pop cakes with white chocolate and dried fruit, and finally crunchy pop cakes with the milk chocolate and brittle.
-
For all three chocolate coatings
- 6 tbsp icing sugar
- 300 ml whipping cream
- 4 Sheet and a half of gelatine
- 40 g white chocolate
- 35 g intense dark chocolate
- 50 g Praline or milk chocolate for baking
-
For the pop cakes
- 5 Pink Lady® apples
- 1 lemon
- 10 g Cranberries
- 10 g sliced almonds
- 10 g desiccated coconut
- 10 g pistachios
- 10 g sultanas
- 15 g nougatine or praline
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