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Yield: 12-16 pops
8 ounces white milk chocolate, such as Geneve, chopped
16 ounces unwhipped cheese, at room temperature
1/2 cup Gefen Confectioner’s Sugar
8 ounces dairy filling (we like either Bianco Fragola, Pistachio White Chocolate, Nocillato or Espresso Cream)
12 ounces dairy milk or white chocolate, such as Geneve, chopped
4 ounces parve bittersweet or white coating, chopped
Place pop molds on a sheet pan for stability. Insert mini pop sticks into each cavity.
Melt white milk chocolate in a double boiler or microwave. Set aside.
Stir cream cheese and confectioner’s sugar together with a spatula in a large bowl. Do not use a mixer.
Add your eight-ounce filling of choice. Add melted white chocolate and mix to combine.
Place batter in a disposable piping bag without a tip. Snip off approximately half-inch at the tip of the piping bag and pipe cheese mixture into the molds.
Tap pan with the molds on the counter to settle the mixture and pop air bubbles. Place in the freezer to set for at least four hours.
To unmold, start at the top of each pop and gently pull the mold away from the pop, then slide it out, stick last.
Combine your choice of dairy milk or white chocolate and bittersweet or white coating in a double boiler or microwave safe bowl. Heat on low until melted and smooth. Put melted chocolate into a deep bowl or container. Dip cold pops into melted chocolate. Place on a Gefen Parchment Paper to set.
Decorate as desired with additional chocolate, sprinkles or dragees.
Store in the freezer until 30 minutes before serving.
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