White chocolate lollipops

Votes: 4

Time: 15 min.
Complexity: easily
Quantity: 20 lollipops

These chocolate lollipops are truly delicious, though they're not quite lollipops, nor are they quite chocolate (due to the lack of cocoa powder). The recipe is quite flexible. Walnuts work great instead of cashews, and dried cranberries are just as good as cherries. You can also substitute dark or milk chocolate for white chocolate. These candies melt quickly, not just figuratively but literally, so it's best to store them in a cool place before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g white chocolate, finely chopped
1/2 cup dried cherries
1/2 cup salted roasted cashews

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white chocolate, dried cherries, cashew nuts

Cooking the dish according to the recipe:

Place a silicone baking mat or parchment paper on a baking sheet.
Place 12 ounces (340 g) of white chocolate in a heatproof glass bowl and microwave on high power for 30 seconds. Stir with a silicone spatula. Return to the microwave for another 30 seconds. Then stir again. Continue until melted. Immediately stir in the remaining 4 ounces (110 g) of chocolate and let stand at room temperature, stirring frequently, until completely smooth. (If additional warming is needed, microwave for another 15 seconds.)

Using a tablespoon, spoon the melted chocolate onto a silicone mat to form circles. Insert a lollipop stick into the center of each circle, swirling it slightly. Sprinkle the cherries and cashews evenly over the lollipops. Set aside until hardened.

Categories:

recipe / Desserts / Candies / Ina Garten

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