donderdag 21 november 2013

Mojito Cheesecake Pops (Kopie)

These pops have great summertime flavor! Although I chose not use rum as the Mojito cocktail does, you could add 1-2 tablespoons of light rum without the cheesecake mixture becoming too lax. Enjoy!

1 two pound ready-to-eat New York cheesecake
Zest of 4 limes, plus more for garnish
1 1/2 tablespoons lime juice
25 fresh mint leaves finely minced
18-25 small whole mint leaves for garnish
Large crystal sugar (optional)
24 oz. Callebaut dark chocolate (or two 12 oz. bags semisweet chocolate chips can be used)

1.Crumble cheesecake (including crust) into a large bowl. Add lime zest and lime juice; stir to incorporate. Add minced mint and stir again until well blended. Cover and place in refrigerator until firm.
2.Remove cheesecake mixture by the heaping spoonfuls and quickly roll into a ball between palms. They should be roughly the size of a walnut. This is a messy business, but there's absolutely nothing wrong with licking mojito cheesecake from your fingers when you're done.
3.Place cheesecake balls on a wax paper lined cookie sheet and insert birchware spoons or lollipop sticks upright into the center of each ball. Freeze until solid.
4.Melt chocolate over a double boiler or in the microwave at 30 second intervals until smooth. Remove cheesecake pops from freezer and dip each pop into chocolate until completely covered. Garnish each pop with lime zest, a mint leaf and large crystal sugar. Let pops dry on a piece of wax paper or parchment paper. Refrigerate until ready to serve.

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