Gluten-Free Cake Truffles

INGREDIENTS

• 1 pack of gluten-free cocoa cake with chocolate chips from La Granja Foods
• 3 large tablespoons of Mascarpone cheese
• 250 g dark chocolate
• 125 g white chocolate
• Red “Lacasitos” or gluten-free red candies
• Long wooden sticks, lollipop sticks, or skewer sticks

ELABORATION

1. First, we will prepare the dough to make the small cake balls for the animal heads. In a bowl, crumble the gluten-free cocoa cake with chocolate chips from La Granja. We crumbled it by hand.
2. Add 3 large tablespoons of Mascarpone cheese to the crumbled cake. With clean hands, knead the mixture until it becomes homogeneous, then shape it into small balls or cake pops, ensuring they are all the same size. Let them rest in the fridge for a while so they firm up.
3. Meanwhile, melt the white chocolate using a bain-marie or microwave and let it cool slightly. Do the same with the dark chocolate.
4. Now, let’s make the animal eyes. For this, you’ll need a piece of parchment paper or baking paper. Place it on a tray and, using a spoon or piping bag, draw small white chocolate circles of the desired size onto the paper. You can adjust the size according to the animal heads you’ve made. Next, use the dark chocolate to add a small dot in the center of each white chocolate circle. Let them rest in the freezer or fridge for 30-45 minutes until the eyes have solidified.
5. Dip each cake ball into the melted dark chocolate. Once coated, attach the eyes and add the ears and nose using the red Lacasitos or candies.
6. Let the animal heads rest in the fridge until the chocolate has solidified.
7. Finally, insert the animals onto long wooden sticks to turn them into lollipops, and decorate them with ribbons.
8. Enjoy with La Granja Foods!