Colorful Cake Pops with Mascarpone & Nutella

Prepare the dough

• 1
  Put 90 ml water and the butter into a small saucepan and heat until the butter has melted. Add the baking cocoa and stir well.
• 2
  Sift the flour with baking powder, baking soda, and salt into a bowl and stir in the shredded coconut.
• 3
  Beat the egg with a hand mixer on the highest setting until frothy, gradually sprinkling in the sugar. Reduce the speed and alternately stir in the flour mixture, cocoa mixture, and yogurt spoonful by spoonful. Pour the batter onto a small baking sheet with high sides, lined with baking paper, and bake in a preheated oven at 180 °C for approx. 15 to 20 minutes. Let the finished batter cool completely on a wire rack.

Form and decorate cake pops

• 1
  Finely chop the cooled dough in a food processor or crumble it finely by hand. Stir mascarpone with Nutella until smooth and work well into the dough crumbs. Form small balls from this mixture and place them on a plate lined with cling film. Let the balls firm up in the refrigerator for one hour.
• 2
  Melt about 10 g of the white chocolate in a bain-marie. Dip the end of a wooden skewer into the melted chocolate and insert it into a dough ball. Place the balls back on the plate and put them in the freezer for 30 minutes.
• 3
  Melt the remaining white chocolate in a bain-marie. It's best to pour the chocolate into a tall, narrow container so that the balls can be easily dipped. If desired, the chocolate can be colored with food coloring.
• 4
  Dip each ball into the chocolate and turn slowly so that the glaze is evenly distributed. Gently tap off excess chocolate. Immediately sprinkle with colorful sugar sprinkles, place in a stand (or floral foam), and let them firm up again in the freezer for 30 minutes.