I have several pops posts, and am ready to change things up a bit with a completely new type of pop filling that doesn’t involve cake at all. As I mentioned in my cream cheese mints post, I got bored just cutting the dough into squares, and decided to combine it with chocolate in pop form.
This photo was taken by Jen in the break room at work after I handed her a bag of Peppermint Pops in exchange for some delicious chocolate sheet cake that she made. I had to use it because it’s a much more attractive photo of the insides than the atrocity below. Thanks, Jen!
The method for these is the same as making cake pops, just with a different filling. Take a batch of cream cheese mints, roll it into balls, insert sticks, dip in chocolate. And voila, peppermint pops! It’s simple and even easier than cake pops because it doesn’t require any baking. And the taste? Well, if you like mint chocolate, you’re going to love these. The mint center is soft and creamy and the dark chocolate coating is classic. Think York peppermint patties with a softer, creamier center and slight tang. Bonus: it’s on a stick! Wheeeeeeeee!
1 (8-oz) package cream cheese, room temperature
1/2 teaspoon peppermint extract
2 lbs. powdered sugar
2 (12 oz) bags semisweet chocolate chips
2 teaspoons oil or shortening
50 lollipop sticks
50 (3″x4″) clear treat bags (optional)
curling ribbon (optional)
Beat the cream cheese until creamy, then beat in the extract. Beat in the powdered sugar until well blended. Depending on your mixer, you may have to use your hands to fully incorporate the sugar. The mixture will be smooth and like a stiff dough. Pinch off pieces of the mixture and roll into 1″ balls; place on rimmed baking sheet. You will get 40-50 balls. Cover and refrigerate two hours or overnight.
Gently melt chocolate with oil in double boiler or microwave. Dip ends of sticks in chocolate, then insert into the flat end (the end that has been resting on the baking sheet) of the mint balls. As you insert sticks, place the pops upside down on the baking sheet until all the balls have sticks. Refrigerate until chocolate around stick is set.
Dip each pop in chocolate and gently shake off excess while holding upside down. Don’t tap, as you would a cake pop, because the mint balls are more prone to fall off the sticks. Insert pops right-side-up into a large foam block. Once all pops are dipped, place foam block in refrigerator and let sit until chocolate is hardened, about half an hour. If you would like to package them, slip a treat bag over each pop, and tie curling ribbon around the base.