Heart Shaped Truffle Cake Pops

Directions:                    

1. Preheat oven to 365°.
2. Prepare cake mix according to package instructions. Allow to cool.
3. Slice 1/4 of the cake, crumble and spread crumbs on a lined baking sheet. Bake for 7 minutes to dry the crumbs.
4. In a food processor, blend together Connelly's cream, Neufchatel, and vanilla until smooth.
5. In a large bowl, crumble 1/2 of the remaining cake. Add the Neufchatel mixture and combine thoroughly. Using a tablespoon, scoop mixture onto the palm of your hand, flatten mixture, place a 1/4 teaspoon of the chopped truffle in center of the mixture and form mixture into a shape of a heart, around truffle. Repeat. Insert candy skewers. Chill for 10 minutes.
6. In two separate microwave-safe bowls, melt milk and white chocolate pieces for 30 seconds each, stir and microwave for additional 30 seconds each. Stir until smooth.
7. Dip each cake pop in one melted chocolate and drizzle with the other. Place on a lined baking sheet. Sprinkle with cake crumbs and your favorite sprinkles or toppings. Refrigerate for 5 minutes to set chocolate.

Tip: The addition of chopped pralines or any nut, to the cake pop mixture, will add great texture.

Recipe Courtesy of Chef Tricia, ALDI Test Kitchen