Sponge cake balls with chocolate icing

Name: Sponge cake balls with chocolate icing
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 100 g Whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 100 g Fresh cream; 3-4 Tbsp Amaretto; 1 (200 g) ready sponge cake base; 150 g Dark chocolate coating; 25 g white plate fat (e.g. palmine); 7-10 Tbsp candied violets; 7-10 Tbsp and/or rose petals; baking paper; 8 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

100 g Whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
100 g Fresh cream
3-4 Tbsp Amaretto
1 (200 g) ready sponge cake base
150 g Dark chocolate coating
25 g white plate fat (e.g. palmine)
7-10 Tbsp candied violets
7-10 Tbsp and/or rose petals
baking paper
8 (approx. 5 cm Ø) Paper baking cups

Directions

1
Whip the cream until stiff. Sprinkle vanilla sugar and cream setting agent into the mixture. Mix crème fraîche and amaretto. Fold in the cream.
2
Finely crumble the cake base and add to the amaretto cream. Fold in with a dough scraper and work into a kind of dough. Form 8 evenly sized balls from the mixture with your hands and cover them at least with a lid.
3
Chill for 2 hours.
4
Roughly chop the chocolate coating. Melt with the plate-grease in a hot water bath. Then let it cool down lukewarm. Dip the sponge balls one after the other into the couverture using two tablespoons. Drain on baking paper and decorate with candied flowers if desired.
5
Refrigerate again for about 1 hour. Serve in paper baking cups.