Last week I posted the gourmet recipes for sweet potatoes and the 3 dipping sauces that we served at the Summer Fancy Food Show in DC. We also served these amazing dark chocolate passionfruit cheesecake lollipops. They were a huge hit at the show and all of the girls at our booth were sneaking a few extra throughout the day. Try out the coconut oil recipe below, you won’t regret it!
Dark Chocolate Passionfruit Cheesecake Lollipops
– 40 Truffle Cups
– 40 Lollipop Sticks
– 2.5 oz Raspberry Coulis
– 1/2 lb Chocolate – Orchid 80%
Cheesecake Filling with Coconut Oil
– 1 1/4 lb Cream Cheese, Room Temp
– 4 oz Sugar
– 5 oz Sour Cream
– 2 Eggs
– 1/2 Tbsp Vanilla
– 1/4 Cup plus 2 Tbsp Heavy Cream
– 1/8 Cup Kelapo Coconut Oil
Mix room temp cream cheese with a paddle on low speed to break up. Add sugar & beat on low speed until absolutely smooth. Add sour cream, and then gradually add eggs. Add vanilla, then heavy cream and coconut oil.
Fold the raspberry coulis into the cheesecake filling and pipe mixture into each truffle cup and close opening with the lollipop stick . Melt the Dark Chocolate on low heat and dip each lollipop into chocolate several times to coat the shell and keep the lollipop stick in place. Let cool in fridge for two hours.
Enjoy! I know we did!