Blueberry-Chocolate Cake-Pops...or Truffles

For the picnic exchange of "Post aus meiner Küche" (Mail/Post from my kitchen), I wanted to create a new and fancy recipe. Since my exchange partner said that she loves the Blueberry Tarte in my blog and blueberries in general, I wanted to make something including blueberries. And as I've  wanted to try cake pops for a while, and thought they were nice and small and compact and well suited to mail them, I created this recipe. I was very excited to find wooden popsicle sticks in my DIY cupboard as well as a coated wooden board in the perfect size which already had 4 holes in it and serves perfectly as a cake pop holder!

Ingredients for 30 CakePops:
For the cake:

80 g sugar
1 egg
3 TBSP (60 ml) Oil
2 TBSP (60 g) yoghurt
120 g flour

1 TSP baking powder
1 TBSP cocoa

For the Ganache:
75 g chocolate

75 g whipping cream 
50 g butter

For the CakePops:
30 medium sized blueberries
200 g white chocolate
some neutral oil (e.g., canola)
30 drops of red food coloring

15 drops of blue food coloring
30 wooden or paper posicle sticks or shortened drinking straws

Energy: 115 kcal per CakePop

Beat the egg with sugar, oil and yoghurt, add flour, baking powder and cocoa. Pour the batter into a cake mold and bake for about 25 minutes at 180°C. Since you have to crumble the cake anyway, you don't have to bother with greasing the mold - and of course, despite that, my cake came out perfectly clean from the mold..

Get the cake out of the mold and set onto a rack to cool. Heat the cream and the chocolate and mix smooth with an electric mixer, adding the butter. Set the Ganache in the fridge for at least 
40 minutes. Crumble the cake into a bowl, add the ganache and mix with a spatula. Wash your hands in cold water and form balls of 3-4 cm diameter, placing a blueberry in the middle of each ball. Place the balls on a plate and set into the fridge for 30 minutes.

Melt the white chocolate and mix with the food coloring, add oil if the chocolate is too thick. Use a popsicle stick to pick up a ball and dip it into the chocolate (dip the stick into the chocolate before picking up the ball), twirl it around the stick to get rid of the excess chocolate, and place the stick into a prepare styrofoam platter or a board with holes in it. Place the board with the CakePops into the fridge for at least 30 minutes.

In order to simulate the mailing, also because we had very hot weather at the time such that I wasn't sure about the chocolate, I built this Engineering Model (that's how we call a second model of a spacecraft, which you keep on the ground and use if for mean tests) of the CakePops, packed it, and threw it around a bit. 

So it turned out that the CakePops as I packed them were not suited to mailing AT ALL, such that I made Blueberry Chocolate Truffles in the end to send to my exchange partner Jelena. And a lot of other things!

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