Last year, I set about making edible gifts for the family: salted butter caramel, speculoos spread, dulce de leche, and then there were these little chocolate lollipops, “chocolate bomb” style.
It’s a very simple recipe that I spotted on the Instagram account of Laura Hervé. I hadn’t yet had time to share the recipe on the blog, so now it’s done, one week before Christmas Eve!
How do I make chocolate lollipops?
To make these chocolate lollipops, you won’t need many ingredients: chocolate (obviously!) and I advise you to use a quality chocolate, little chocolate figurines (I bought mine at Grand Frais), mini marshmallows (I had trouble finding them last year) and of course you’ll also need ice lolly sticks or wooden spoons. Inside, I put a mixture of unsweetened cocoa powder, brown sugar and cinnamon. You can very well add other spices (vanilla powder, grated tonka bean…)
I used a mini muffin mould, very handy I must admit. It could have been a mini cannelé mould. It’s up to you to see what you have to hand, but I obviously advise using a silicone mould so you can unmould the lollipops without any trouble.
How do I give this edible gift?
At the end of the article you’ll find the labels I made to go with this little edible gift. You can obviously use them for your personal use, but I ask you not to share them on the internet. Last year, I placed 3 chocolate lollipops in a small cardboard loaf tin, which I wrapped in florist paper. I closed it with a little bow to which the label and the instructions were attached.
To print the labels, I advise you to open the images in a word-processing programme for example, resize them to the desired size and then print them. And there you go 🙂 If the chocolate has been tempered, these lollipops will keep without any problem for several weeks, but it will be hard to resist such a good homemade hot chocolate in these winter temperatures, won’t it? 😉
Ingredients & method
3 components · Full recipe
Chocolate Lollipop Shell
Ingredients
- 220 g (7.8 oz) couverture chocolate (dark, milk, white or Dulcey)
- Dark chocolate: melt to 50–55°C / 131°F, cool to 28–29°C / 84°F and use at 31–32°C / 90°F.
- Milk chocolate: melt to 45–50°C / 122°F, cool to 27–28°C / 82°F and use at 29–30°C / 86°F.
- White chocolate: melt to 45–50°C / 122°F, cool to 26–27°C / 81°F, use at 28–29°C / 84°F.
Method
1
Coat small muffin or cannelé moulds with chocolate using a brush. Leave to set in the fridge until the chocolate hardens.
2
Repeat the process to ensure a good thickness of chocolate and prevent the lollipop from breaking when unmoulded. Return to the fridge.
3
Melt 120 g (4.2 oz) of chocolate — ideally temper it for a truly perfect result.
Chocolate Bomb-Style Filling and Decoration
Ingredients
- 10 tablespoons unsweetened cocoa powder
- 10 tablespoons sugar
- a little cinnamon (optional)
- chocolate figurines
- mini marshmallows
Method
1
Mix the unsweetened cocoa powder with the sugar and cinnamon (to taste).
2
Fill the chocolate shells with this mixture, leaving a little space to be able to close the lollipops.
3
Melt the remaining chocolate and place it in a piping bag without a nozzle.
4
Press an ice lolly stick or a wooden spoon right into the centre.
5
Seal the lollipop with the melted chocolate. This should be easier to do with a piping bag.
6
Place a small chocolate figurine and a few mini marshmallows on top before the chocolate sets.
7
Refrigerate for 30 minutes.
8
Carefully unmould the lollipops and store in an airtight container. If giving as a gift, you can place them in a small transparent bag (I’m also sharing the labels I made, below).
The Labels
Ingredients
- None
Method
Gallery
