Chocolate Cheese Pops

Place pop mold 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 confectioners’ sugar together with a spatula in a large bowl. Do not use a mixer. Add your 8-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 ½” at the tip of the piping bag and pipe cheese mixture into the molds .

Tap sheet pan with the molds on the counter to settle the mixture and pops air bubbles. Place in the freezer to set for at least 4 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 milk chocolate and bittersweet 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 rack or parchment paper to set. Decorate as desired with additional chocolate, sprinkles or dragees.
Store in the freezer until 30 minutes before serving.

Decorate as desired with additional chocolate, sprinkles or dragees.