Lace Chocolate Lollipops
Photography by Hudi Greenberger
- 4 oz. dark chocolate, chopped
- chopped nuts and dried fruit
- lollipop sticks
Yields: Approx 10 lollipops
Place the chocolate into a gallon size freezer Ziploc bag.
Place chocolate in microwave.
Do not microwave for more than 30 seconds at a time, as you do not want the chocolate to get too hot because, it will be hard to work with.When the chocolate is mostly melted, remove from the microwave and rub the side of the bag until the chocolate is completely melted.
Using scissors, cut a small hole at the corner of the bag.
Using a permanent marker, draw ten 2 3/4-inch circles on a piece of parchment paper. I turned over a 7 ounce plastic cup and traced it.
(Turn the parchment paper over so that the chocolate does not touch the ink of the marker, the circle will show through the parchment paper.)
Place a lollipop stick on each circle with one end of the stick at the very center of the circle. Using the circles as a guide, pipe overlapping lines of chocolate in swirls, making sure you stay inside the lines. Scatter dried fruit and nuts on the chocolate.
Allow to set in a cool place before carefully removing the lollipops from the paper.
This Article by Esther O. originally appeared in Mishpacha Magazine
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