Chocolate covered cheesecake pops
Eat, eat, before it melts!!
Ingredients (makes approx. 20 pops):
- 12 oz farmer’s cheese
- 4 oz cream cheese (low fat worked great for me)
- 1/2 cup sugar
- 2 egg yolks
- zest of 2 lemons
- juice of 1/2 lemon
- 12 oz chocolate, chopped (I used bittersweet – use your favorite!)
- 3 tablespoons of solid vegetable shortening
- equipment: cheesecloth
- optional: lollipop sticks
In a food processor, combine farmer’s cheese, cream cheese, sugar, egg yolks and lemon juice.
Mix in lemon zest.
Add cheese mixture to a colander lined with a cheesecloth (folded in 2 layers).
Fold cheesecloth over the cheese mixture, cover with a plate and a few heavy cans.
Place colander over a medium bowl. Refrigerate overnight to allow for the whey to strain.
The next day, take the cheese mixture out of the cheesecloth. It should be slightly hardened. Form into small balls. I like using a medium cookie scoop for this task.
In a double boiler (or medium bowl set over a pot of simmering water), melt chopped chocolate and shortening. Let cool for a few minutes.
If using lollipop sticks, insert sticks into the cheesecake balls and dip in chocolate. Place on a large cookie sheet (or serving tray) and refrigerate until the chocolate is set. If you don’t have lollipop sticks, use a toothpick for dipping, then dollop some chocolate over the toothpick hole.
Enjoy!!! I found them best served straight from the fridge. Too long out of the fridge and the cheese starts to soften (still delicious but it gets a bit messy).
What are your favorite bite-sized desserts? Any recent food experiences stirring up long forgotten moments?