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Fred Lum/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


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


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.

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