Christmas cake pops

Ingredients for 1 servings:

• 200 g gingerbread
• 1 tbsp cream cheese
• 1 tbsp powdered sugar
• 1 tsp cocoa powder
• 4 tbsp powdered sugar
• 1 tsp lemon juice
• n. B. Food coloring and 6 cake pop or lollipop sticks
• n. B. Chocolate coating and baking decorations for decoration, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

No baking and ready in 10 minutes!

Crumble the gingerbread into small pieces until completely crumbled. Add the cream cheese, powdered sugar, and cocoa powder and knead everything into a sticky mass. Form 6 equal-sized balls, insert the sticks, and refrigerate for 30-45 minutes. An empty egg carton (pierce a hole), Styrofoam, or a sugar-filled cup can all be used as a holder for the cake pops. For the chocolate glaze, gently heat the chocolate coating in a water bath or in the microwave until it becomes liquid. Take a cake pop out of the refrigerator, carefully (!) dip it into the chocolate coating until it is completely coated, twist it until the excess has dripped off, and finally decorate it. Then return it to the refrigerator. Caution: To color chocolate coating or chocolate, you need special food coloring, which can dissolve in fat! However, you can make a beautiful sugar glaze with simple food coloring. For the icing, mix 4 tablespoons of powdered sugar and 1 teaspoon of lemon juice until thickened. A little food coloring makes it look even more beautiful. Generously cover the cake pops with the icing, or dip them in it, and then decorate them. Return them to the refrigerator. Once the icing has hardened, enjoy your delicious cake pops!