Make a nice chocolate cake – a simple genoise. Let cool. Use a spoon or small ice cream scoop or melon baller and make the cake into balls. Form then firmly onto a lollypop stick. Dip each ball into a tempered chocolate ganache. And let cool slightly.
Roll the warm pops in ground, frieze-dried raspberry powder. Frost with a pretty white icing, sprinkle with colored sprinkles and display in some unusually way.
