Double Chocolate Pomegranate Ganache Cake Pop
 
Prep time
Cook time
Total time
 
Luxurious, sensuous dark chocolate cake pop with an amazing flavor of rich chocolate pomegranate ganache. A simple and amazing chocolate cake pop.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 15-16 depending on the size
Ingredients
  • 1 cup pomegranate juice
  • ¼ cup heavy whipping cream
  • 2 tablespoon unsalted butter
  • 16 oz dark chocolate, divided
  • 4 cups chocolate cake crumble
  • Sprinkles, for garnish
  • Styrofoam Block
Instructions
  1. To make the ganache, in a pan, reduce the pomegranate juice to ½ cup in low-medium heat, stirring often. Let cool.
  2. Boil cream. Add butter. Melt 4 oz chocolate by adding chocolate pieces to boiled cream, and butter. Stir until chocolate is fully melted. Cool and add the concentrated pomegranate juice until mixture is smooth. Set aside the ganache.
  3. Line a baking sheet or tray with paper towel.
  4. Crumble a chocolate cake evenly with hands or food processor.
  5. Add just enough ganache to the cake crumble to soak. Knead and mix well. You may not need all the ganache depending on the dryness of your cake.
  6. Roll the mixture to small cake balls between cupped hands applying firm and gentle pressure. Do this until you are pleased with the shape of the cake ball. Continue until the mixture is finished and place in the lined tray.
  7. Cover the baking sheet with plastic wrap, and place in the refrigerator until they are firm, about 1-2 hours. At this point, you can store the cake balls in the refrigerator for 2-3 days before dipping in the melted chocolate.
  8. Prepare a thick block of styrofoam (or florist's foam) to stick the cake pops in for drying.
  9. Once the cake balls are firm, melt remaining chocolate following the direction on the package for the type of chocolate you are using.
  10. Remove the cake balls from the refrigerator, few at a time. Dip one pop stick about ½ inch into the melted candy and then insert about halfway into the cold cake ball, one at a time so that the melted candy acts like a glue. Return the cake balls to the refrigerator so the stick sets in the cake balls. Continue with the remaining balls until all cake balls have a stick inserted in them.
  11. Now take out the cake pops with the sticks attached to them. Holding the lollipop stick with cake ball attached, dip the cake balls in the melted chocolate, tapping off the excess chocolate.
  12. Immediately garnish with your choice of sprinkles, crushed nuts or toasted coconut flakes. Stick the cake balls on the Styrofoam block and refrigerate them for 1 hour or until the chocolate is set.
  13. Repeat with the remaining cake balls and let the pops dry completely in the Styrofoam block.
Notes
I never bake a cake to just make cake pops. I always use a leftover or stale cake, so the depending on the dryness or moistness of your chocolate cake, you may not need all of the ganache.
You may use a small cookie scoop or melon baller to shape all the balls the same size.
Use a small but deep bowl to melt the chocolate, so you can submerge each pop straight down into the chocolate and be covered uniformly.
Don't insert the sticks all the way through the cake balls or they will crack.
Recipe by WithASpin at https://withaspin.com/2015/02/12/double-chocolate-pomegranate-ganache-cake-pop/