- Serves: about 1 dozen
- Prep Time: 15 minutes
- Cook Time: 1 hour
- 1 Tiramisu Panetonne Loaf, dry edges removed
- 1/2 c. Vanilla Frosting
- 2 tbsp. Coffee Liqueur
- 1 tbsp. Milk
- 1 1/4 c. Dark or Milk Chocolate
- 1/2 tsp. Coconut Oil, melted
- Sprinkles (for decorating)
- Cake Pop Sticks
- Styrofoam Block (optional)
Prepare a large baking sheet with parchment paper or a non-stick silicon pad. Crumble tiramisu panetonne until bread is completely broken down and crumbly. In a separate bowl, whisk together milk, coffee liqueur, and frosting; transfer mixture into crumbled panetonne, and mix to combine.
Using clean hands, form cake mixture into walnut-sized balls, working mixture with hands until dense and compact. Melt a small amount of chocolate in a heat-safe bowl, then dip the end of cake pops in melted chocolate. Stick dipped end about halfway into prepared cake balls. When finished, place into freezer until solid enough to dip, about 20 to 30 minutes.
To temper chocolate, heat about half of chocolate in a large bowl for 30 seconds in the microwave. Stir remaining chocolate into heated chocolate until smooth, then stir in coconut oil until combined. Dip cake pops into chocolate (do not swirl, it will dislodge the pop), tapping to remove excess, then immediately roll in sprinkles to decorate. If using styrofoam block, firmly push stick in block. When finished, place block in fridge until chocolate solidifies, about 20 minutes.