Directions

1. Once the cake is cooked and completely cooled, crumble finely in a bowl. Add the mascarpone and mix until the dough forms a ball. If necessary, add a little more mascarpone. Take small chunks of dough and shape them into balls the size of a large walnut. Place in the freezer for 15 minutes.
2. Melt 80 grams of chocolate in a double boiler. Chop the remaining 40 grams of chocolate and place in a bowl. Once the chocolate is melted, pour on top of the chopped chocolate in the bowl and mix until smooth.
3. Dip the end of a lollipop stick in the chocolate and then stick into a dough ball (a little less than half way, so that the ball doesn't break in two). Proceed in a similar way with all the cake balls. Then completely dip each ball into the melted chocolate and stick the pop cake in the styrofoam. Once all the pop cakes are covered with chocolate, sprinkle generously with grated coconut and let harden for at least one hour. Place in the refrigerator for a slightly crunchy chocolate shell.