Cake Pops or Dough on a Stick

DOUGH INSTRUCTIONS

• 1
  Put 90 ml of water and butter in a saucepan and heat until the butter melts, then add cocoa and mix well.
• 2
  Sift the flour with baking powder, baking soda, and salt, and mix in the coconut.
• 3
  Beat the eggs at the highest speed of the mixer, gradually adding sugar until foamy. Reduce the speed to the lowest and alternately beat in the flour with coconut, cocoa mixture, and yogurt by spoonfuls. Pour the batter onto a smaller baking sheet with higher edges lined with baking paper and bake for 15 to 20 minutes in an oven preheated to 180°C. Let the baked dough cool on a rack.

FINISHING INSTRUCTIONS

• 1
  Chop the dough with knives in a food processor or crumble it finely by hand. Mix mascarpone with Nutella and work it well into the dough. Form balls from this mixture and place them on a plate lined with cling film. Chill the finished balls in the refrigerator for an hour.
• 2
  Melt 10 g of chocolate in a water bath, dip the end of the skewer or stick in the chocolate, and insert it into the dough ball. Place the balls back on the plate with cling film and put them in the freezer for 30 minutes.
• 3
  Melt white chocolate in a water bath and add a few drops of gel food coloring (if you have powdered coloring, mix it in a teaspoon of vegetable oil). Mix together to color the chocolate evenly. It is best to melt the chocolate in a taller, narrower container so that the balls can be easily dipped into it.
• 4
  Dip the ball in chocolate and slowly rotate it so that the chocolate spreads evenly over the entire surface. Gently tap the skewer against the edge of the container a few times to let the excess chocolate drip off. Coat in colorful sprinkles, insert into floral foam, and put back in the freezer for 30 minutes.