Finely crumble the sponge cake and add the Nutella first (I used the white one because it was to be consumed, but the normal one is fine too) and then the ricotta.
Shape into balls about the size of a walnut, arrange them on a tray lined with parchment paper and let them rest in the fridge for at least 1 hour.
Then take them back, dip the sticks in the melted white chocolate and skewer the balls.
Leave to rest in the freezer for 10-15 minutes, then take the balls back and dip them in melted chocolate: use white chocolate if you want to simulate mummies or ghosts, white chocolate with orange coloring to simulate pumpkins (but you can also try with green coloring to simulate zombies, for example), dark chocolate for everything else.
Apply sprinkles, sprinkles and sugar decorations to taste, then leave for at least 1-2 hours in the fridge to solidify.
Once the chocolate is completely solidified, the Halloween cake pops are ready.
This recipe has already been read 260 times!