Lotus Biscoff Cake Pops
A heavenly combination of Biscoff Cookies, mascarpone, and sugar assembled to a delicious, no-bake, cake pop with milk chocolate coating. Perfect for snacking together on Valentine's Day or a bite in between.
Crush your Biscoff cookies into fine crumbs 30 Lotus Biscoff sandwich cookie vanilla cream Sieve sugar into a mixing bowl and mix it with the mascarpone until fluffy. ¼ cup Powdered sugar, 7 oz Mascarpone Add Biscoff cookie crumbles and mix well with your hands. Form small balls and place them into the cake pop silicone molds. Close the silicone mold form and place the cake pop sticks. Freeze for one hour. Melt the milk chocolate couverture. 1 ½ cups Milk chocolate couverture Coat the frozen cake pops and decorate them. White chocolate heart sprinkles Let them solidify and store them in the fridge.
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Serving: 1 Cake Pop | Calories: 358 kcal | Carbohydrates: 34 g | Protein: 4 g | Fat: 25 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 18 mg | Sodium: 30 mg | Potassium: 1 mg | Fiber: 3 g | Sugar: 22 g | Vitamin A: 255 IU | Calcium: 31 mg | Iron: 1 mg