Quick cake pops (no baking)

Ingredients for 15 servings:

• 500 g gingerbread with chocolate
• 400 g mascarpone
• possibly flavoring (orange sugar as Christmas flavor)
• 1 cup of dark chocolate coating
• 3 ribs of light chocolate coating (decoration: mouth)
• 30 pieces of sweets (white love beads, decoration: eyes)
• 15 pieces of sweets (red love beads, decoration: nose)
• 1 pack of pretzels (sesame pretzel, decoration: moose antlers)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Cake pops – the new hit for children’s birthdays or at the Christmas table

Finely crumble the gingerbread and mix with the mascarpone and orange sugar. Shape the mixture into balls with a diameter of 3-4 cm. The size of the balls depends on the skewers you use. If the balls do not hold their shape, i.e. the mixture is too dry, add a little more mascarpone. Place the balls on a plate and chill in the freezer. Slowly melt the dark chocolate coating. Meanwhile, break out the middle section of the sesame pretzels for the antlers. Now remove the balls from the freezer. Dip a wooden skewer about 2 cm into the chocolate coating and skewer a ball. Do not pierce more than halfway into the ball, otherwise the cake pops will not stick. If you are making a lot of cake pops, briefly chill the balls in the freezer with the skewer between uses. Dip the cooled balls in the chocolate coating (do not twist!) or pour over them with a spoon. Place in Styrofoam to drain. Quickly insert the “antlers” into the quick-setting chocolate coating. Chocolate hardens quickly on cooled cake pops, so pick up the white candy pearl with tweezers, dip it in the chocolate coating, and adhere it. Repeat with the second eye and nose. Dip chopsticks into the dark chocolate coating and place a dark dot on the eyes. Melt the light chocolate coating and pour it into a piping bag to draw the mouth. Alternatively, other animals can be created (pointed cat ears, round bear ears). There are no limits to creativity here.