Beat butter until frothy. Add cream cheese and vanilla sugar. Carefully cut the vanilla bean in the middle and use a knife to get all the vanilla pulp. Add the pulp to the cream cheese mixture and stir. Finally mix the crumbs into the cream cheese mixture until everything is well combined.
Shape the dough into 19 big and 19 smaller balls ( they don’t have to be perfect ). Put the balls into the fridge for about an hour.
Meanwhile melt the chocolate in a bowl over boiling water (you can add a bit of coconut oil to make the chocolate more fluid). Dip the smaller cakepops with their bottom into the chocolate and place them onto the bigger ones. Then dip the blunt tip of the skewer into the chocolate and stick it through both cakepops. Put the cakepops for15 minutes into the fridge again.
Prepare a bowl of granulated sugar and melt the chocolate again if neccessary. Dip the cakepops into the chocolate until everything is covered. Drip off the excess chocolate and coat it with sugar.
Keep the cakepops in the fridge if you don’t want to eat them right away
I have a few more tips for you to make these cakepops a success:
I use the dull ends of the skewers to prevent the little kiddies from injuring themselves while eating those cakepops. Furthermore, I used pliers to blunt the sharp points.
I have a last advice for sugar coating your cakepops. Of course, you can roll the cakepops right in the bowl with sugar but if the chocolate is still dripping a bit, the sugar will turn into a lumpy mess. Instead prepare a piece of tinfoil or parchment paper, hold the cakepop right over it and start spinning it slowly while sprinkling it with sugar.
If you want to create a more realistic Olaf the Snowman cakepop, use modelling chocolate to shape his arms and two buttons for his body. To make them stick to the cakepop body use a bit of the melted chocolate.