(In Russia they are called "sirki v glazure" and since they are so easy to make so we can all get our sirki fix any day of the week! The lollipop sticks are not at all traditional but I think a sirki-lollipop trend is right around the corner. I mean, what doesn’t taste better on a stick?!
Ingredients (makes approx. 20 pops):
12 oz farmer’s cheese
4 oz cream cheese (low fat worked great for me)
1/2 cup sugar
2 egg yolks
zest of 2 lemons
juice of 1/2 lemon
12 oz chocolate, chopped (I used bittersweet – use your favorite!)
3 tablespoons of solid vegetable shortening
optional: lollipop sticks
In a food processor, combine farmer's cheese, cream cheese, sugar, egg yolks and lemon juice.
Mix in lemon zest.
Add cheese mixture to a colander lined with a cheesecloth (folded in 2 layers).
Fold cheesecloth over the cheese mixture, cover with a plate and a few heavy cans.
Place colander over a medium bowl. Refrigerate overnight to allow for the whey to strain.
The next day, take the cheese mixture out of the cheesecloth. It should be slightly hardened. Form into small balls. I like using a medium cookie scoop for this task. Super easy!
Freeze sirki for 30 minutes.
Temper or melt chocolate In a double boiler (or medium bowl set over a pot of simmering water), melt chopped chocolate and shortening. Let cool for a few minutes.
If using lollipop sticks, insert sticks into the cheesecake balls and dip in chocolate. Place on a large cookie sheet (or serving tray) and refrigerate until the chocolate is set. If you don't have lollipop sticks, use a toothpick for dipping, then dollop some chocolate over the toothpick hole.