Espresso Martini Cake Pops

Espresso-mascarpone cake pops dipped in chocolate.

Ingredients

• 1 cup Crushed Lady Fingers
• 8 oz Mascarpone Cheese Softened
• 1 tsp Vanilla Extract
• 2 Tbsp Espresso Martini Mixer or 2 Tbsp Espresso
• 1/4 cup Confectioners’ Sugar
• 10 oz Bag Ghirardelli Semi-Sweet Chocolate Chips

Method

1. MIX: Combine all ingredients except the chocolate chips into a medium sized mixing bowl. Stir together until fully incorporated.
2. CHILL: Refrigerate for 45 minutes.
3. SHAPE AND FREEZE: Roll into equal size portions, and place on parchment paper. Freeze for 45 minutes.
4. MELT CHOCOLATE: Melt the chocolate chips slowly over a water bath.
5. ADD STICKS: Place a skewer or cake pop stick into each of the cake balls.
6. DIP: Dip each cake pop into the melted chocolate. Once dipped, turn the cake pop to allow excess chocolate to drip off.
7. SET AND FINISH: Set at room temperature for 20 minutes. Dust a few finished cake pops with confectioners’ sugar.