Salad "Confession"

1. I used baked milk flavored cookies, immediately mix the powder with vanilla.

2. Break the cookies coarsely and place them in the bowl of the food processor.

3. Grind the cookies to fine crumbs (almost powder), add powdered sugar and vanillin. Turn on the processor for a few more seconds to combine the powder and cookie crumbs.

4. Remove the processor blade, add the ricotta and mix the ingredients with a spoon (or hands) until a homogeneous mass that holds its shape well.

5. If the mass turns out to be a little liquid, then add more cookies; if it’s a little dry, add a little ricotta. With these proportions, I got the consistency I needed; it sticks together, doesn’t spread, and doesn’t crumble into crumbs.

6. The cheesecake flavored filling is ready, you can form balls. I made balls weighing 8-10 grams, and I ended up with about 50 blanks for future cake pops and candies. Let's put them in the refrigerator for a while while we melt the chocolate. Melt a small amount of white chocolate in a steam bath (you will literally need 2-3 tablespoons of melted chocolate). It is needed to secure the sticks inside the cake pops. We remember that white chocolate is the most capricious of the chocolate “family” and does not tolerate high temperatures. You need to melt it over the steam of barely boiling water; the dishes with chocolate should not touch the water. Once half the chocolate in the bowl has melted, turn off the heat, stir the chocolate, the steam will do its job and gently melt the chocolate. If the chocolate overheats, it will become lumpy and the situation cannot be corrected, you will have to start all over again.

7. Dip the tip of the cake pop stick into the melted chocolate...

8. ...and stick it into the workpiece, piercing it more than halfway.

9. Place the tray with the preparations in the refrigerator for 1-2 hours. The balls should be completely cooled and hardened, and the sticks should be securely attached. Melt the remaining white chocolate over a double boiler and prepare a stand that will hold the cake pops vertically while the icing hardens. I have this container with granulated sugar. Place a bowl of confectionery sprinkles nearby to decorate desserts. Dip the cake pops into the melted chocolate, turning them, allowing the chocolate to completely cover the cake pops, allowing the excess chocolate to drip back into the bowl. While the chocolate is still wet, decorate the frosting with sprinkles and place the cake pops vertically. We also coat the candies in chocolate, helping ourselves with two forks. Place the candies on a baking sheet lined with baking paper and immediately decorate with sprinkles.

10. Place the dessert in the refrigerator for 1-2 hours for the glaze to completely harden. Store cheesecake-flavored candies and cake pops in the refrigerator until serving.

11. I think it turned out to be a good sweet present for Valentine's Day.

12. This design is suitable for any holiday. But I came up with this option when I realized that I was a little short of white chocolate. I melted a few cubes of dark chocolate and, without mixing it, just poured it on top of the melted white chocolate. These are such interesting, even cosmic, stains.

Bon appetit!