Choc Egg Lollies Recipes

CHOCOLATE LOLLIPOPS

Steps:

• The mold shapes used were bats, witches, gravestones, ghosts and skulls. You can use any molds to make chocolate lollipops.
• To make the lollipop: Pour any of the tempered chocolates directly into the molds, filling them to the top. Tap the molds against the work surface to release the air bubbles. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops.
• If you do not have any lollipop molds, you can use Play-Doh modeling clay to make your own molds. Roll fresh Play-Doh into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Use a sharp paring knife to cut shapes from the Play-Doh. Remove the cutout leaving the homemade mold. Spray the inside edge of the Play-Doh with vegetable cooking spray. Pour the chocolate into the cutout space. Insert the lollipop sticks and let cool completely before removing the Play-Doh. When finished, the Play-Doh can be saved and reused for another day.

CHOCOLATE LOLLIPOPS

Steps:

• If desired, add nuts to any or all of the chocolates. Pour the chocolate into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops. If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Insert the lollipop sticks and let cool completely before removing the molding compound. When finished, the molding compound can be saved and reused for another day.
• How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CHILLI CHOCOLATE EGG LOLLIES

Steps:

• Draw an egg shape about 6cm long, and use as a template to draw about 10-12 shapes on sheets of baking parchment. Hole-punch a piece of paper a bit bigger than the egg shape, to make a polka-dot stencil. (By folding the paper in half, you can get holes right to the middle of it.)
• Melt the chocolate in a bowl over a pan of barely simmering water. Stir in chilli (taste to check heat). Spread a spoon or two of chocolate inside each egg shape. Add a lolly stick to each. Hold the stencil just over the wet surface of one of the lollies and stick into place with Blu-Tack, but don't let it touch. Sprinkle edible glitter or sprinkles over, then gently lift off the stencil. Repeat to decorate the rest, then leave somewhere cool to set.

MERINGUE LOLLIPOPS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
• Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
• Transfer the meringue to a pastry bag fitted with a large star tip. Pipe twenty-four 2 1/2-inch disks on the baking sheets, leaving space between each. Sprinkle with coarse sugar and/or silver nonpareils; bake at 250 degrees F until dry and crisp, 3 to 4 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
• For the filling, combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Sandwich some white chocolate mixture and a lollipop stick between 2 cookies; repeat to make 12 lollipops. Let set.

CANDEREL CHOCOLATE EGG LOLLIES

Steps:

• Ensure the mold is clean and dry before starting. Bring two cups of water to the boil in a large pot. Place a smaller pot or bowl over the larger one. Break the Canderel milk chocolate into pieces and place in the small bowl. Turn the heat down to a simmer and gently melt the chocolate, stirring occasionally with a wooden spoon.
• Place the molds on a hard, flat surface and pour the melted chocolate into them. Gently tap the mold onto the hard surface to get rid of any air bubbles.
• Insert the stick at an angle about 3cm into the chocolate, ensuring that it's covered. Lay the stick down flat in the stick channel. Place the mold in the fridge to set. When set, the chocolate will start coming away from the mould and no longer look wet.
• Once completely set, remove the chocolate from the molds. Sprinkle glitter as desired, taking care not to touch the chocolate.
• Store in an airtight container, in a cool dark place (not the fridge).