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You don’t need special ingredients for these lollipops: you need chocolate, of course, patience, some free time, your fancy and the right moulds! They’re not complicated to make but you have to proceed step by step and be extremely precise when filling the spaces if you’re using chocolate of different colours.
These chocolate lollipos are in the shape of an egg, and they’re typical of Easter but chocolate is too good to be limited to a special time of the year... so you don’t have to wait until next year to have a go.
g 100 white chocolate
g. 200 milk chocolate
g. 300 dark chocolate
lollipos sticks
1. Make sure your lollipop mould is clean and dry.
2. Melt chocolate first of all. You can use a microwave which is faster, if you like but I prefer the double boiler as you can better control the temperature. Set up your double boiler with a small amount of water - the water should not be touching the top pan- and warm it over medium-low heat.
Start with white chocolate. Cut it in small pieces and place them into pan, stirring occasionally, just until the mixture is smooth, then remove the pan from the heat. White chocolate is particularly sensitive to burning, so take extra care and stir meticulously.
3. When chocolate is melted and smooth, take a spoon and dip it into the white chocolate. Place enough white chocolate in the bottom of each cavity.
4. Refrigerate for about 10 minutes or until chocolate is set.
5. Melt the milk chocolate following the same procedure.
6. Place some chocolate spoonfuls into the mould and continue to add until cavities are full.
7. Position lollipop sticks in place.
8. Refrigerate to set.
9. Pop the lollipops out of the moulds. Decorate to your taste. Place them in small cellophane bags with a ribbon, for example.
You can alternatively use dark, milk or white chocolate and add any food colouring too. It’s all up to you and you fancy!
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