Fred Lum/The Globe and Mail
Cake pops are often too-sweet combinations of icing and cake. Here is one that tastes as good as it looks.
Servings: 8
Ready Time: 2 hours 15 minutes, including chilling time
Ingredients
3 ounces (90 grams, about 1/2 cup) white chocolate, chopped
¼ cup mascarpone
1 cup brownie crumbs
6 ounces (175 grams, about 1 cup) white chocolate, chopped
2 tablespoons sprinkles
Method
Heat 1/2 cup of white chocolate in a small, heavy pot over low heat until melted. Remove from heat, then add mascarpone and brownie crumbs and stir together. Transfer mixture to a bowl and chill for 1 hour or until firm enough to roll into balls.
Roll batter into 1-inch balls and push a skewer into each one. Refrigerate again for 1 hour.
Heat 1 cup white chocolate in a small, heavy pot over low heat until melted. Dip each cake pop into melted chocolate and swirl until coated. Garnish with sprinkles. Place skewer in a glass tumbler standing up in the fridge until needed.
Lucy Waverman