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Specialty Desserts

Triple Chocolate Orange Liqueur Truffle Pop

Duncan Hines Recipe shared by:
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Enjoy a dessert fit for the stars! This cake pop recipe was served at the 63rd Primetime Emmy® Awards Governor's Ball. It was created exclusively for Duncan Hines by the Team USA's World Cup Pastry Team. Try it yourself! This features Duncan Hines Triple Chocolate Decadent Cake Mix with chocolate ganache, Grand Marnier, orange puree and candied orange peel. It's a rich, decadent treat.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour
  • Servings: 40
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • 2 cups Triple Chocolate Cake Mix
  • ¼ cup Ganache (instructions below)
  • 1 tbsp diced candied orange peel
  • 1 tbsp orange frozen puree
  • ½ tbsp Grand Marnier
  • 14 oz. coating chocolate
  • Ganache Ingredients:
  • ¼ cup heavy cream
  • ¼ cup bittersweet chocolate

Baking Instructions

  1. Bake triple chocolate cake mix as directed on the back of the box in a 13"x 9" cake. Allow to cool completely.
  2. Crumble cake up into a large bowl.
  3. Add prepared ganache, orange peels, Grand Marnier and orange puree and stir until incorporated.
  4. Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks.
  5. Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.
  6. Place coating chocolate in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but will still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil ½ teaspoon at a time. Do not exceed 2 tsp. per 16 oz. of coating or the cake pops will crack.
  7. Remove cake balls from freezer. Dip tips of lollipop sticks into coating chocolate and insert sticks into cake balls no more than halfway into center. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.
  8. Pick up cake pop by the stick and dip into the coating chocolate. Gently tap stick against the side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more glace as needed).
  9. Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.
  10. Ganache Instructions:
  11. In a medium size pan, bring the cream to a simmer, remove from the heat, add the chocolate, and stir to incorporate.

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Tips

Easy Streusel Topping

Easy Streusel Topping

When a recipe calls for cutting cold butter into small pieces to mix in with streusel ingredients, simply use a box grater. The pieces will be more uniform and will blend in easier.


Keeping Your Scale Clean

Keeping Your Scale Clean

For easy scale clean up: Place a piece of plastic wrap over the scale to catch all spills and drips and when your done simply remove plastic cover.





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