A recipe from The Cheesecake Factory...
Chocolate Shell Mixture- 1 ¼ c Semi Sweet White Chocolate and Milk Chocolate Chips
- 1 ¼ c Milk Chocolate Chips
- 4 T Unsalted Butter
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 100–105 degrees.
Ingredients
- Cheesecake Slices (deeply chilled); We recommend Hershey’s Chocolate Bar Cheesecake, The Cheesecake Factory “Original”, White Chocolate Raspberry Truffle, Fresh Banana Cream, Adam’s Peanut Butter Cup Fudge Ripple, and/or Chocolate Mousse Cheesecake
- Lollipop sticks
- Assorted chopped nuts
- Chocolate Chips
- Jimmies (rainbow and/or chocolate)
- Toffee Pieces
- Coconut
- Chocolate Shavings
- Assorted Chopped Candy Bars
- Sunflower Seeds
Directions
1. Begin with your favorite flavor Cheesecake Factory Cheesecake. Remove any loose decorations or whip cream rosettes.
2. Use small scoop to create round balls in the shape of lollypops.
3. Place a lollipop stick in the center of the cheesecake balls
4. “Deeply chill” cheesecake lollipop balls by placing in freezer for 1 – 2 hours. Keep in freezer until ready to use.
5. 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”.)
6. Once the slice has been covered in chocolate, hold it over the mixture to let most of the excess drip off.
7. Immediately roll them in your favorite toppings. Set on a sheet pan.
8. Once the slice 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.
