The
real appeal of these lollipops is the decorative packaging. Wrapped in
cellophane bags and tied with ribbon, these make a great Valentine gift;
whether it is for your child’s class, friends or your special Valentine.
This recipe will yield 10, 1/5” heart pops.
Ingredients:
1
cup semi-sweet chocolate chips1 cup white chocolate chips
Pink food dye
Heart shaped lollipop molds
Lollipop sticks
Sprinkles
Directions:
- Place semi-sweet chocolate and white chocolate in separate microwave safe bowls. Microwave the chocolate individually until melted, stirring after every 45 seconds to prevent burning. I set my microwave on 50% power. I especially recommend this for the white chocolate, as that burns very easily.
- Melt one bowl of chocolate at a time until its completely melted and smooth. If you want to make the white chocolate pink like I did, add a few drops of food dye to the bowl and mix until combined. Take a small spoon and fill each heart shaped mold, with the chocolate of your choosing. Tap side of mold slightly to get rid of air bubbles.
- Insert the lollipop sticks into the molds, and cover the top of the sticks with chocolate. Use a knife to scrape the chocolate on the back of the mold so it is flat across. Add sprinkles to back of mold, while chocolate is still soft. Refrigerate the mold to harden the chocolate, 30 minutes to an hour.
- Once the chocolates are hard, pop them out of the mold. Wrap in cellophane packaging and tie with a ribbon.
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