Tuesday, February 1, 2011
Your favorite Cheesecake
Chocolate & White Chocolate Melts(I use Merkens)
While the pops are freezing,melt your chocolate in a double boiler(or in a heat-proof bowl set over a small saucepan with 2 inches of simmering water).Remove the pops from the freezer and quickly dip each pop into the chocolate.Sprinkle on the desired topping and place back onto the parchemnt lined baking sheet.If the chocolate does not harden right away,place back in the freezer for a few minutes.These pops will keep in the refrigerator for 3-4 days..if they last that long!
***It is very important to freeze the cheesecake balls first,or they will begin to melt as soon as you dip them into the melted chocolate.
***You can add food coloring to white chocolate to make different colors for your pops.
***A few of these pops in a small vase make a great centerpiece for your table!