Heart-shaped Pumpernickel chocolate cake pops


250 grams of Mestemacher Gourmet Pumpernickel

100 grams of apricot jam

3 tbsp. cocoa

20 grams of sugar

1 vanilla pod

200 grams couverture chocolate

50 grams chopped almonds


  1. Crumble the Pumpernickel finely. Halve the vanilla pod and remove the pulp with a knife.
    Mix the Pumpernickel, vanilla pulp, jam, cocoa and sugar into firm dough.
  2. Form balls from the dough and press these into about 1 cm thick balls using your hand.
    Use a heart-shaped cookie-cutter to cut out hearts.
  3. Melt 20 grams of chocolate in a bain-marie. Dip the cake pop sticks into the liquid chocolate and then carefully push these into the hearts. Place the cake pops on a plank and chill them for about one hour.
  4. Melt the remaining chocolate in a bain-marie and then allow it to cool down for some minutes until about 40 degrees. Dip the chilled cake pops into the chocolate, let the chocolate drip off well and then, in each case, sprinkle one half of the cake pops with almonds.
  5. Place the cake pops in a cake pop stand to set.

Photo credits: Susanne Brauer.