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Valentine Lollipops

Valentine Lollipops recipe image
This International dessert features Count lollipop mol, Imported white chocolate, Imported bittersweet chocola, Sticks, Cellophane bags (optiona. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 3558.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This International dessert features Count lollipop mol, Imported white chocolate, Imported bittersweet chocola, Sticks, Cellophane bags (optiona. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Plastic Count lollipop mol
  • 8 ounce Imported white chocolate
  • 8 ounce Imported bittersweet chocola
  • 12 Lollipop Sticks
  • 12 Red Cellophane bags (optiona
  • 12 Gold Ribbons (optional)
Directions
  1. 1
    Lightly oil lollipop molds.
  2. 2
    In small bowl
  3. 3
    set over saucepan of simmering water,
  4. 4
    stir white chocolate just until melted and smooth.
  5. 5
    Remove bowl from over water.
  6. 6
    In another small bowl
  7. 7
    set over same saucepan of simmering water,
  8. 8
    stir bittersweet chocolate just until melted and smooth.
  9. 9
    Cool chocolates slightly.
  10. 10
    Drizzle small spoonful of white chocolate into bottom of each mold.
  11. 11
    Drizzle small spoonful of bittersweet chocolate over.
  12. 12
    Using toothpick, swirl chocolates slightly to marbleize.
  13. 13
    Repeat layering of chocolates and swirling until molds are filled.
  14. 14
    Insert lollipop sticks into groove in molds and rotate sticks to coat with chocolate.
  15. 15
    Gently tap molds on work surface to release air bubbles.
  16. 16
    Refrigerate lollipops until very firm, at least 3 hours or overnight.
  17. 17
    Refrigerate cookie sheets until chilled.
  18. 18
    Invert molds onto chilled cookie sheets.
  19. 19
    Gently bend corners to release lollipops (it may be necessary to
  20. 20
    let molds stand 30 seconds and then repeat bending).
  21. 21
    If desired, insert each lollipop into cellophane bag and tie decoratively with ribbon.
  22. 22
    (Lollipops can be prepared 3 days ahead.
  23. 23
    Cover tightly and keep refrigerated.)

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3558.0kcal
% Daily Value *
Total Fat 120.0g185%
Saturated Fat 57.1g286%
Cholesterol 171.0mg57%
Sodium 1647.5mg69%
Total Carbohydrate 602.0g201%
Dietary Fiber 8.0g32%
Sugars 506.5g
Protein 51.6g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bags, bittersweet, cellophane, chocola, chocolate, count, dessert, holiday, imported, international, lollipop, lollipops, mol, optiona, optional, ribbons, simmering, sticks, title, valentine
Read it online: https://www.chefs-mate.com/recipe/valentine-lollipops/