Add the cream cheese and mix until you get an even paste
Make bite sized balls and place them on a plate coated with cooking paper.
Refrigerate for 30 minutes
Melt the chocolate in a bowl.
Remake the balls if they got flat and dip the lollipop stick in the chocolate and then into the balls.
Place them once again on the plate and put back in the fridge for at least 4 hours (preferably overnight)
The following day melt the candy melts in low temperature and dip the pops all the way. With a teaspoon spread evenly the black chocolate and rinse with the sprinkles. Place them on the foam base and let them cool off .
Notes
The initial recipe is from fellow blogger Maria (Swan Ocean ) (check it out here)
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2016/10/mini-halloween-party-cake-pops-chocolate-cupcakes.html