German Frozen Treat: Schokolade-Baumkuchen Pops

Allergens

Dairy, Tree Nuts (Hazelnuts, Almonds)

Ingredients

• 2 cups heavy cream
• 14 oz dark chocolate, finely chopped
• 1/2 cup granulated sugar
• 3 tbsp corn syrup
• 1 cup hazelnuts, roughly chopped
• 1 cup almonds, roughly chopped
• 2 tsp vanilla extract
• 4 wooden pop sticks

Instructions

1. Begin by caramelizing the nuts. In a small saucepan, heat sugar and corn syrup over medium heat until golden brown. Stir in hazelnuts and almonds. Once coated, spread on parchment paper and let cool.
2. Gently warm the heavy cream in a saucepan, but do not boil. Add chopped dark chocolate to a large mixing bowl and pour the warm cream over it. Let sit for a minute, then stir until fully combined and smooth.
3. Add vanilla extract to the chocolate ganache and mix well.
4. Dip each pop stick into the ganache, then insert it halfway into a frozen ice cube tray, creating a sturdy base for your Schokolade Baumkuchen Pops. Return the tray to the freezer for 15 minutes.
5. Fill each compartment of the ice cube tray with chocolate ganache and smooth the top. Place in the freezer and let set for at least an hour.
6. Once set, remove from the freezer and add a layer of caramelized nuts on top. Gently press them down to create an even layer. Return to the freezer for another hour.
7. Remove from the freezer one last time and use a sharp knife to cut out your Schokolade Baumkuchen Pops. Serve immediately on chilled plates.

Chef’s Insight

The secret to creating the perfect Schokolade-Baumkuchen Pops lies in the delicate balance between the smooth ganache, crunchy nuts, and velvety vanilla core.

Notes

This recipe can be easily scaled up or down to accommodate the number of servings needed.