100 grams cream cheese
40 grams unsalted butter
140 grams icing sugar, sifted
1 teaspoon vanilla extract
Semi-sweet / White chocolate, melted
Candy coating, melted
Decorations – chocolate rice, 100s & 1000s etc
- The original recipe calls for 225 grams icing sugar, I reduced it because I’m going to coat the cake pops with white chocolate (which is very sweet); if coating with dark chocolate, do adjust the amount of sugar accordingly.
- Freezing the cake pops first will make it easier to dip in the warm melted chocolate / candy.
- It’ll be easier to dip and coat the cake pops if the melted chocolate / candy has a runny and less thick consistency.