Cake pops, i.e., dough on a skewer

DOUGH INSTRUCTIONS

• 1
  Put 90 ml of water and butter into a saucepan and heat until the butter melts, then add cocoa and mix well.
• 2
  Sift the flour with baking powder, soda, and salt, then mix in the coconut.
• 3
  Whisk the eggs at the highest speed of the mixer, gradually adding sugar, until foamy. Reduce the speed to the lowest and alternately whisk in the flour with coconut, cocoa mixture, and yogurt, spoon by spoon. Pour the batter onto a smaller baking sheet with raised 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 a skewer or stick in the chocolate, and insert it into a dough ball. Place the balls back on a plate with cling film and put them in the freezer for 30 minutes.
• 3
  Melt the 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). Stir together so that the chocolate is evenly colored. It is best to melt the chocolate in a taller, narrower container so that the balls can be easily dipped into it.
• 4
  Dip a ball in the chocolate and slowly rotate it so that the chocolate spreads evenly around its entire circumference. Carefully tap the skewer a few times against the edge of the container to let excess chocolate drip off. Coat in colorful sprinkles, stick into the floral foam, and put back into the freezer for 30 minutes.