Gluten-Free Christmas Chocolate Lollipops

INGREDIENTS

• 1 package of La Granja Foods gluten-free cocoa sponge cake with chocolate chips
• 3 large tablespoons of Mascarpone cheese
• 250 g of dark chocolate
• 125 g of white chocolate
• Red “Smarties” or gluten-free red candies
• Long wooden sticks, lollipop sticks, or skewer sticks

ELABORATION

1. First, we’ll prepare the dough to make the sponge cake balls, which will serve as the heads of the animals. In a bowl, crumble the gluten-free cocoa sponge cake with chocolate chips from La Granja using your hands.
2. To the crumbled sponge cake, add 3 large tablespoons of Mascarpone cheese. With clean hands, knead the mixture until it becomes smooth and homogeneous. Form small balls or cake pops, trying to make them all the same size. Let them rest in the refrigerator for a while to firm up.
3. Meanwhile, melt the white chocolate in a double boiler or microwave and let it cool slightly. Do the same with the dark chocolate.
4. Next, make the eyes for the animals. Take a sheet of parchment or baking paper and place it on a tray. Using a spoon or piping bag, draw white chocolate circles of the desired size onto the paper. You can adjust the size based on the size of the animals you’ve made.
5. Add a small dot of dark chocolate to the center of each white circle, then chill in the freezer or refrigerator for 30–45 minutes until set.
6. In a bowl, add the melted dark chocolate and dip the balls into it, ensuring they’re fully coated. Once coated, attach the eyes, and add red candies or Smarties to create the ears and nose.
7. Let the animal heads rest in the refrigerator until the chocolate has fully hardened.
8. Insert the animal heads onto long wooden sticks to make cake pops. Add decorative ribbons if desired.
9. Finally, enjoy your cake pops with La Granja Foods!