Layered Chocolate Balls – Cake Pops
Hello friends! Welcome to Naiya’s kitchen. Indulge in a delightful journey of flavours and textures with our irresistible Layered Chocolate Balls. These bite-sized treats are not only a visual delight but also a symphony of tastes that will leave you craving for more. With alternating layers of velvety chocolate, crunchy fillings, and a touch of magic, this recipe is a sure fire way to impress both your taste buds and your guests.
Creating these Layered Chocolate Balls is a creative and delicious endeavour
that yields stunning results. With each bite, you'll experience the interplay
of textures and flavours, making this treat a true masterpiece of confectionery
art. Whether you're looking to impress at a party or simply craving a moment of
indulgence, these heavenly chocolate balls are sure to satisfy your senses and
sweet tooth alike.
As my earlier recipes I tried to prepare this super delicious chocolate treat
healthier by using whole wheat flour instead of refined flour. In short in a
single bite of this delicious teat you will feel the nutty taste of roasted
almond, silky feel of chocolate fondue, crumbly taste of chocolate cake &
at last a super delicious chocolate cover. So, what are you waiting for, let's
dive into the world of chocolatey ecstasy!
Ingredients to make Layered Chocolate Balls:
For first (inner) layer:
25 almonds chopped in 1 by 2
For second layer:
250 gram milk chocolate compound
250 gram dark chocolate compound
3 tablespoon coffee decoction
For third layer:
1 recipe of healthy brownie
¼ cup coffee decoction
For fourth/covering layer:
350 gram milk chocolate compound
350 gram dark chocolate compound
Wrapping material as needed
Method to make Layered Chocolate Balls:
For first layer:
Chop almonds in half. Roast them in OTG/microwave until
super crisp.
Let them cool properly for perfect result.
For second layer/truffle:
In a microwave proof bowl add dark compound, milk
compound & coffee decoction.
Cook them in microwave for 30 to 40 seconds. Mix well.
If needed again cook for 10 seconds. Never cook for longer time, it may burn
chocolate. Let it cool at room temperature. Instead of microwave, you can use
double boiler method to melt chocolate.
Place the bowl in refrigerator for 30 to 40 minutes. It will transfer in semi
solid form.
Make 50 small balls from it. Insert each almond in every ball.
Again place them in refrigerator for minimum 30 minutes.
For third layer:
Make chocolate cake from the recipe. Let it cool
properly.
Crumble it properly and make semi soft dough by adding coffee decoction.
Again make 50 balls from it and cover above truffle balls with these cake
balls.
Place all balls in refrigerator for minimum 1 to 1 ½ hours.
For fourth/final layer:
Melt dark compound and milk compound properly in
microwave or double boiler.
Dip each ball in melted chocolate with the help of fork. Place them on butter
paper and then refrigerate for minimum 2 to 3 hours.
Cover with wrapping material if you wish.
Serve/eat super delicious cool chocolate balls.
