Instructions

1. Preheat the oven to 180°C.
2. Put the sugar, butter, flour and eggs in a food processor and process until you get a smooth batter. Add the cocoa powder and combine.
3. Put the lower part of the cake-pops mould onto a baking tray, then lightly grease the holes. Fill the holes with the batter, leaving about 1mm from the top of the hole to avoid overflowing. Cover with the top part of the mould and secure them properly.
4. Bake for 15-20 minutes.
5. Using a toothpick, check the balls through the small holes of the top mould. If the toothpick comes out clean, then the balls are ready. If not, bake for another 5 minutes.
6. When the balls are done, take the tray out of the oven, cool for 5 minutes, then carefully remove the upper upper part of the mould.
7. When the balls have cooled, gently squeeze them out of the lower mould.
8. Melt one third of the white chocolate.
9. Insert the sticks into the middle of the balls, then dip them in the chocolate and push them into the prepared holes. Place the balls on a tray, sticks facing upwards.
10. Put the tray in the fridge for about 1 hour to set.
11. Melt the remaining chocolate in a glass bowl over simmering water, then carefully place the bowl onto a chopping board. Put the sprinkles or other decorations into another bowl.
12. Dip the balls in melted chocolate, then immediately roll them in the sprinkles.
13. Put them onto a tray, lined with parchment paper (with sticks facing up) or put them in a stand. Rest them in the fridge for an hour to set.