ZED451
739 North Clark Street
Chicago
(312) 266-6691
www.ZED451.com
To read more about the restaurant:
www.metromix.com
Cheesecake Lollipops
Yield: 24 lollipops
Ingredients:
8 oz cream cheese, cool
1/3 cup and 2 Tbs granulated sugar
pinch of salt
2 tsp vanilla paste
1/2 cup and 2 Tbs heavy cream
1/4 cup mascarpone
dark dipping chocolate, melted, as needed
Tools: standing mixer with paddle attachment, rubber spatula, half sheet pan, 3/4 oz scoop, lollipop sticks or skewers
Directions:
Beat cream cheese, sugar, salt and vanilla until perfectly smooth, scraping down bowl as needed. Whip cream and mascarpone until stiff. Fold into cream cheese mixture. Scoop 3/4 oz portions onto parchment-lined sheet pan. When ready to finish lollipops, place skewer into center of each lollipop, dip into melted chocolate, shaking off excess. Refrigerate lollipops until ready to serve.
Red Velvet Cake Pops
Yield: 24 cake pops
Ingredients:
16 oz (about 4 cups) red velvet cake - can be store bought/read made or make your own
6 oz cream cheese frosting, about 3/4 cup
white dipping chocolate, melted, as needed
red sanding sugar, as needed
Tools: 3/4 oz scoop, mixing bowl, lollipop sticks or skewers
Directions:
Place cake and frosting in mixing bowl. With gloved hands, mix together until thoroughly combined. Scoop 3/4 oz portions onto parchment-lined sheet pan. Roll each ball with your hands to make a round ball. Place skewer or lollipop stick in center of each cake pop. Freeze for 20 minutes. Dip each cake pop into 2 coatings of white chocolate. Sprinkle tops of cake pops with red sanding sugar. Keep refrigerated or at a cool room temperature.
739 North Clark Street
Chicago
(312) 266-6691
www.ZED451.com
To read more about the restaurant:
www.metromix.com
Cheesecake Lollipops
Yield: 24 lollipops
Ingredients:
8 oz cream cheese, cool
1/3 cup and 2 Tbs granulated sugar
pinch of salt
2 tsp vanilla paste
1/2 cup and 2 Tbs heavy cream
1/4 cup mascarpone
dark dipping chocolate, melted, as needed
Tools: standing mixer with paddle attachment, rubber spatula, half sheet pan, 3/4 oz scoop, lollipop sticks or skewers
Directions:
Beat cream cheese, sugar, salt and vanilla until perfectly smooth, scraping down bowl as needed. Whip cream and mascarpone until stiff. Fold into cream cheese mixture. Scoop 3/4 oz portions onto parchment-lined sheet pan. When ready to finish lollipops, place skewer into center of each lollipop, dip into melted chocolate, shaking off excess. Refrigerate lollipops until ready to serve.
Red Velvet Cake Pops
Yield: 24 cake pops
Ingredients:
16 oz (about 4 cups) red velvet cake - can be store bought/read made or make your own
6 oz cream cheese frosting, about 3/4 cup
white dipping chocolate, melted, as needed
red sanding sugar, as needed
Tools: 3/4 oz scoop, mixing bowl, lollipop sticks or skewers
Directions:
Place cake and frosting in mixing bowl. With gloved hands, mix together until thoroughly combined. Scoop 3/4 oz portions onto parchment-lined sheet pan. Roll each ball with your hands to make a round ball. Place skewer or lollipop stick in center of each cake pop. Freeze for 20 minutes. Dip each cake pop into 2 coatings of white chocolate. Sprinkle tops of cake pops with red sanding sugar. Keep refrigerated or at a cool room temperature.
