Chocolate Shell Mixture
Ingredients
- 1 ¼ c Semi Sweet Chocolate Chips
- 4 T Unsalted Butter
Instructions
- Melt the chocolate with 2 T butter in Microwave. Heat on Medium 30 seconds at a time stirring occasionally until butter and chocolate are completely melted. Once mixture is lump free add the remaining 2 T butter and stir until melted to working temperature 100’F – 105’F
Lollipop Center Mixture
Ingredients
- Cheesecake slices (deeply chilled) - We suggest The Cheesecake Factory “Original,” White Chocolate Raspberry Truffle®, Chocolate Mousse Cheesecake, and Adam’s Peanut Butter Cup Fudge Ripple
- Wooden sticks or Lollipop Sticks
- Your favorite toppings (Jimmies, mini chocolate chips, chopped nuts, chopped toffee, coconut & chocolate curls, etc.)
Instructions
- Begin with your favorite cheesecake. Remove any loose decorations or whip cream rosettes.
- Use a small scoop to create round balls in the shape of lollipops.
- Place a lollipop stick in the center of the cheesecake balls
- “Deeply chill” cheesecake lollipop balls by placing in freezer for 1 – 2 hours. Keep in freezer until ready to use.
- Remove from freezer. Completely submerge the cheesecake “Lollipop” in melted chocolate (see above recipe for melted chocolate). Be sure to cover the entire ball keeping a clean stick for a handle. (Variation: Using a spoon, pour the chocolate over the Cheesecake “Lollipop”.)
- Once the slice has been covered in chocolate, hold it over the mixture to let most of the excess drip off.
- Immediately roll the lollipop in toppings. Set on a sheet pan.
- Once the lollipop has been dipped and garnished, return to the freezer to set. After setting, each lollipop can be wrapped in a cellophane bag or plastic wrap for up to one week in the freezer.