9 squares baker's premium cacao chocolate dark 70%
9 squares baker's chocolate white
750 g philadelphia brick cream cheese softened
2 eggs
0.8 cup sugar
1 teaspoon vanilla
Equipment
bowl
frying pan
baking sheet
baking paper
oven
blender
aluminum foil
lollipop sticks
Directions
Heat oven to 325 degrees F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Beat first 4 ingredients in large bowl with mixer until well blended.
Pour into prepared pan.
Bake 35 min. or until centre is set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into 42 squares.
Roll each square into ball; place on parchment paper-covered baking sheet. Insert 1 lollipop stick into centre of each. Freeze 4 hours.
Melt chocolates in separate bowls as directed on packages. Dip 21 lollipops in dark chocolate; return to baking sheet. Repeat with remaining lollipops and white chocolate.
Drizzle remaining melted chocolate of contrasting colour over lollipops. Refrigerate 1 hour or until chocolate is firm.
