Chocolate Cake Pops

For the chocolate cake pops, first mix cream cheese, powdered sugar and butter. Add the finely chopped chocolate. Gradually add the cake crumbs until you have a dough that is easy to shape and does not stick to your hands (depending on the consistency, you may need to use more cream cheese or cake crumbs). Roll balls and chill for about half an hour.

Meanwhile, melt the dark chocolate coating over a water bath. Add a few drops of coconut oil (or another oil). Dip the stems in chocolate coating at one end and carefully insert into the balls. Chill again for 15-30 minutes.

Then dip the cake pops one at a time into the dark chocolate glaze, turning constantly. Refrigerate until the glaze is thoroughly dry.

In the meantime, melt the white couverture with a few drops of coconut oil over a water bath. Dip with a chopstick and decorate the chocolate cake pops with white ornaments.

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