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Chocolate pops with Baileys

Chocolate pops with Baileys

Name: Chocolate pops with Baileys
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 5 eggs; 25 dag flour; 20 dag of sugar; 1 dcl oil; 1 dcl water; baking powder; 5 tablespoons chocolate-hazelnut spread by Mojačokolada.si; 1 dcl Baileys-a; coconut flour; 300 g white chocolate; 300 g dark chocolate; chopsticks; edible colours

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 13

Chocolate-hazelnut spread by Mojačokolada.si is a product prepared according to an excellent recipe and using only carefully selected ingredients. It contains at least 50% of the best roasted hazelnuts from Piedmont, which enrich the spread with an authentic and intense hazelnut flavour. The exceptional hazelnut flavour is beautifully complemented by the aromatic taste of cocoa powder and the creamy taste of milk. It works perfectly in the recipe for chocolate pops with baileys! We promise an unforgettable sweet experience!

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

5 eggs
25 dag flour
20 dag of sugar
1 dcl oil
1 dcl water
baking powder
5 tablespoons chocolate-hazelnut spread by Mojačokolada.si
1 dcl Baileys-a
coconut flour

ingredients for the dressing:

Supplements:

chopsticks
edible colours

Nutrition / serving

Energy Value	1768 kJ / 423 kcal
Fats	22,6 g
of which saturated fat	12,2 g
Carbohydrates	48,1 g
of which sugars	38,6 g
Dietary Fiber	2,6 g
Proteins	5,7 g
Salt	0,2 g

Instructions:

preparation procedure:

Mix the eggs, sugar, water and oil, add the flour and baking powder and bake at 180 degrees for about 30 minutes. Cool the baked sponge cake and break it into as small pieces as possible.

Mix the coconut flour, chocolate-hazelnut spread by Mojačokolada.si and baileys with the crushed sponge cake. The mixture should be paced to form balls. Place the mixture in the fridge for half an hour to cool down a bit.

Make the balls (I weigh each one individually on the weighing machine, about 15 g). Dip the chopsticks half a cm into the chocolate (chocolate-hazelnut spread) before dipping them into the balls. When finished, put the balls in the oven for a while.

Melt the white and dark chocolate, you can add colour to the white. The chocolate should be thick so that it doesn''t run out of the pops too quickly. I melt the chocolate in the microwave. Just make sure you don''t burn it.

Dip each pop in chocolate, wait a little for the chocolate to drip off and then sprinkle coconut flour, sugar pearls, sprinkles, or a different colour of chocolate over the pops. I wait for the pops to cool first, then create.

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