These Panettone chocolate cake pops are delicious and come together in one bowl with just 3 ingredients! Adapt them to any occasion by sprinkling the topping of your choice! Here’s a quick and delicious recipe to use up any leftover Panettone.
Makes approximately 24 panettone cake pops
- 300g chocolate chip Panettone
- 300g Nutella
- 2 Tbsp. store bought chocolate syrup (optional)
- 300g white or semisweet chocolate chips, melted for coating
- Lollipop sticks
- Sprinkles or any topping of your choice such as coconut flakes or crumbled hazelnuts
Crumble the leftover panettone throughly in a large bowl with your hands until it becomes small crumbs. Make sure there are no large cake chunks.
Add 300g of Nutella and the chocolate syrup (if using) to the bowl with the crumbled leftover Panettone and mix well with your hands again (the Italian way)! Mix the panettone and Nutella together for a minute or two until the Nutella and the crumbled panettone come together. It will look similar to the photo below.
Roll into 1 tablespoon sized balls. I use a 1 tablespoon sized cookie dough scoop to portion out the cake pops. This makes the process so much faster and easier. Place the rolled balls on a wax paper lined baking sheet.
Chill the cake balls in the fridge for an 1 hour or in the freezer for at least 20 minutes.
Melt the chocolate in a 2-cup liquid measuring cup. (Note: if using pure chocolate make sure you chop the chocolate before melting AND add ½ tsp vegetable oil to thin it out. This will make the coating smoother and all around better for coating the cake pops).
Dip the ends of the lollipop sticks in the melted chocolate, you want the top 1/2 inch of the stick coated in chocolate, then insert the stick into the centre of the chilled panettone ball, pushing the lollipop stick about ½ way to ¾ the way through the ball. Repeat until all cake pops have a lollipop stick inserted in it.
Place the cake pops back on the baking sheet and freeze for 30 minutes or until cold and firm.
Dip the cake ball into the chocolate coating until it is completely covered. Gently tap the lollipop stick against the side of the measuring cup to allow excess chocolate to drip off.
Immediately after dipping in the chocolate, roll the cake pop in the sprinkles OR sprinkle the sprinkles overtop of the wet chocolate.
Place the cake pops in a Styrofoam block to set. (This is the best way to get them to set without ruining the beautiful appearance!) Cake pops will set in 1 hour at room temperature. Continue until all cake pops are done.
HOW TO STORE PANETTONE CAKE POPS
Store cake pops at room temperature for 5 days.
Store cake pops in an airtight container in the refrigerator for up to 1 week.
Freeze un-dipped cake balls in a freezer-safe ziplock bag for 6 months.
If you’re wanting to freeze dipped cake pops, the best way to avoid the chocolate from cracking is to prevent drastic temperature changes. So let the chocolate set, then place in the fridge and then the freezer. You might experience slight condensation when you remove them from the freezer. They will last for 3 months in the freezer
Images by Salt & Baker
Recipe adapted from PIETRUFURNAR and Alessio Gioffre