Valentine Lollipops
Safflower oil
2 Plastic 6-count lollipop Mold
8 oz Imported white chocolate
8 oz Imported bittersweet Chocolate
12 Lollipop sticks
12 Red cellophane bags (optional)
12 Gold ribbons (optional)
Lightly oil lollipop molds. In small bowl set over saucepan of
simmering water, stir white chocolate just until melted and
smooth. Remove bowl from over water. In another small bowl set
over same saucepan of simmering water, stir bittersweet chocolate
just until melted and smooth. Cool chocolates slightly. Drizzle
small spoonful of white chocolate into bottom of each mold.
Drizzle small spoonful of bittersweet chocolate over. Using
toothpick, swirl chocolates slightly to marbleize. Repeat
layering of chocolates and swirling until molds are filled.
Insert lollipop sticks into groove in molds and rotate sticks to
coat with chocolate. Gently tap molds on work surface to release
air bubbles. Refrigerate lollipops until very firm, at least 3
hours or overnight. Refrigerate cookie sheets until chilled.
Invert molds onto chilled cookie sheets. Gently bend corners to
release lollipops (it may be necessary to let molds stand 30
seconds and then repeat bending). If desired, insert each
lollipop into cellophane bag and tie decoratively with ribbon.
(Lollipops can be prepared 3 days ahead. Cover tightly and keep
refrigerated.)
Source: rec.food.recipes
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