Summary

Ingredients

• 200 g inerbread
• 1 tablespoon cream cheese
• 1 tablespoon powdered sugar
• 1 teaspoon cocoa powder

For the glaze:

• 4 tablespoon powdered sugar
• 1 teaspoon lemon juice

Moreover:

• Food coloring and 6 cake pop or lollipop sticks
• Couverture and back decoration to decorate, optional

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Instructions

1. Crumble the gingerbread until it is completely crumbled. Add the cream cheese, powdered sugar and cocoa and knead everything into a sticky mass. Shape 6 balls of the same size, insert the stems and place in the refrigerator for 30 - 45 minutes. An empty egg carton (pierce), styrofoam or a cup filled with sugar can be used very well as a holder for the cake pops.
2. For the chocolate glaze, carefully heat the couverture in a water bath or in the microwave until it becomes liquid. Take a cake pop out of the refrigerator, carefully (!) Dip into the couverture until it is completely coated, twist until the excess couverture has drained off and finally decorate. Then put it back in the refrigerator.
3. Attention: To color couverture or chocolate you need special food coloring that can dissolve in fat!
4. But you can make a nice icing with simple food coloring.
5. For the icing, mix 4 tablespoons of powdered sugar and 1 teaspoon of lemon juice to a viscous mixture. With a little food coloring, it looks really nice too. Generously coat the cake pops with the glaze or dunk them in and decorate immediately afterwards. Put it back in the fridge too.
6. When the icing has hardened, you can enjoy the delicious cake pops!