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Directions Preparation:50min › Extra time:4hours chilling › Ready in:4hours50min
Crumble the gingerbread into a bowl.
In a separate bowl, combine cream cheese, butter, icing sugar and vanilla essence until smooth. Mix into the gingerbread.
Place the cocoa powder in a bowl and line a baking tray with baking paper.
Form small balls of the gingerbread mixture, roll in the cocoa and insert on a stick. Place on baking paper. Chill balls 3-4 hours in the fridge, or overnight.
Melt the chocolate in the microwave or over a double boiler. Dip the cake pops in the chocolate and let the excess drip off. Allow to harden on the baking paper, or push the sticks into a block of styrofoam for a more round shape.
Decorate to look like chicks with almond slivers for wings, dried fruit for beaks, sprinkles for eyes, etc.