Six 3.52 oz. cups of Charles & Alice 100% Fruit for All Banana Vanilla with Apple
½ cup dark cooking chocolate
¼ cup butter
1/3 cup of condensed milk
Sugar and praline balls
Wooden skewers (cut into 2)
Crumble the pound cake to a powder. Add 3 tablespoons of Charles & Alice 100% Fruit for All Banana Vanilla with Apple. Mix, then add 1 tablespoon of mascarpone. Mix well until it becomes a paste.
Form balls about 2/3 cm or 1/4 inch in diameter. Place on a baking sheet lined with parchment paper. Place the plate in the freezer for 20 minutes.
Meanwhile, prepare the icing: heat the sweetened condensed milk on stove top until boiling. Turn off the heat, melt chocolate by mixing it into the milk. Do the same with the butter. Add milk or water if the mixture seems too thick.
Pour the praline and the sugar beads in two cups.
Remove the cake balls from freezer. Dip the end of a wooden stick in chocolate about 1 centimeter and then press into the center of a cake ball. Cover the ball with chocolate. Then pour praline or sugar beads on the cake pops.
Place the sticks on a foam block to hold them up. Please note, due to its weight, the cake ball may slip on the stick and possibly fall. Alternative: rest it upside down on parchment paper.