This article first appeared on Kitchy Kitchen and syndicated for our readers here at CollegeFashionista!
Cake pops! These little bites of heaven are the perfect treat for homemade Valentines or for your Gal-entine’s party with your girlfriends. I also love the combination of rosewater and dark chocolate. Not only is it spot-on for Valentine’s Day, it also tastes lovely. The delicate rose flavor elevates the depth of the chocolate, and is a fun twist on simple chocolate. I personally find cake pops to be too sweet, so instead of using frosting I stuck with light and simple coconut whipped cream. It adds moisture without being too cloying. Full disclosure: they are a bit of a thing, so if you’re going to do it, commit and do A LOT. Also, invest in a block of styrofoam or a cake pop stand. It makes drying them a lot easier, and it’s such a pretty way to show off all of your work!
INGREDIENTS
For three dozen cake pops
1 9 x 13 inch dark chocolate cake, cooled
1 cup coconut whipped cream (recipe below)
2 teaspoons rosewater, divided
4 cups white candy melts, melted and divided into 4 deep plastic cups
pink food coloring
lollipop sticks
DIRECTIONS
Cut the cake into sections and crumble very finely into a really large bowl. The finer the crumbs, the less lumpy your cake balls will be. Add the coconut whipped cream, and sprinkle a teaspoon of rosewater over everything. Mix together thoroughly until the cake sticks together and is quite moist. Careful though, if it’s too moist, the balls will fall right off the stick. With your hands or a small candy dish, form one-inch balls and set aside on a wax paper lined tray. Pop the cake balls in the fridge to set, about 30 to 60 minutes.
Meanwhile, get your coating ready. In the cups of white candy melts, add zeo, one, two and three drops of food coloring. Stir well to combine. Dip the sticks into any of the candy coating, and then pop them into the center of the cake balls. Let them set for a few minutes, so the cake balls don’t fall off of the sticks when you’re dipping.
Roll the cake pop in the candy coating with zero drops, hold it for about 10 seconds; then dip the cake pop 3/4 down into the candy coating with one drop, hold it for about 10 seconds; then dip the cake pop in the candy coating with two drops 1/2 way down, hold it for about 10 seconds; then dip the cake pop 1/4 down into the candy coating with three drops, hold it for about 10 seconds to set. Lightly sprinkle the pop with white sanding sugar for a little sparkle, if you like, or decorate with candy pearls. Set the the pops in a pop stand or on a tray lined with wax paper, and hold in the fridge until you’re ready to serve. Take them out 15 minutes before you’re ready to eat to take the chill off.
INGREDIENTS (COCONUT WHIPPED CREAM)
Makes three cups
1 15-ounce can coconut milk (Full fat is necessary, I used Native Forest)
1 tablespoon agave nectar
1 teaspoon vanilla extract
DIRECTIONS
Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave, and vanilla extract on high until peaks form, about two-three minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge and then beat it again right before serving it.
