Chocolate raspberry cakepops

Your kids will definitely be excited to get involved in this recipe that uses up your leftover cake in a delicious mixture of vanilla cake, cream cheese and raspberries, all coated in luscious dark chocolate!

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20 min
24
Freeze for three months.

  • Ingredients

    • 750 ml (3 cups) baked vanilla cake
    • 250 ml (1 cup) cream cheese
    • 24 large fresh raspberries
    • 150g dark chocolate
    • 24 sticks

  • Preparation

    1. Crumble the cake and mix well with the cream cheese.
    2. Shape into tablespoon-sized (15 ml) balls.
    3. Place the cake ball in the palm of your hand, push your thumb into the ball so as to form a cavity that can contain a raspberry. Place the raspberry in the cavity and close the dough.
    4. Place in the freezer for 15 minutes.
    5. In a bowl, melt the chocolate.
    6. Remove cakepops from freezer. Dip one ball in chocolate. Place on parchment paper, prick stick in center before chocolate sets. Store in refrigerator or freezer until ready to serve.

For the adventurers

Notes and tips

Add ¼ cup (60 ml) chopped fresh mint to the cake and cream cheese mixture.

“Ready to receive” tip:
As soon as your guests arrive, place the cake pops at room temperature for about 1 hour. Then place them in the fridge and they will be ready to serve at the right time!

Réaliser en Batch-Cooking