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Halloween Chocolate Lollipops
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1-1/2 cups vanilla or white chips
1/8 teaspoon coconut extract
Ghost lollipop/candy molds
20 lollipop sticks
1-1/2 cups milk chocolate chips
1/8 teaspoon orange extract
Pumpkin lollipop/candy molds
In a microwave, melt vanilla chips; stir until smooth. Stir in coconut extract.
Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round
pastry tip. Transfer melted vanilla chips to bag. Fill ghost molds three-fourths
full. Press a lollipop stick into each ghost; top with a small amount of melted
chips. Freeze until firm, about 15 minutes. Set remaining melted chips aside.
In a microwave, melt milk chocolate chips; stir until smooth. Stir in orange
extract. Prepare a second pastry or plastic bag; insert tip. Transfer melted
chocolate to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick
into each pumpkin; top with a small amount of chocolate. Freeze until firm, about
15 minutes. Set remaining melted chocolate aside. Remove lollipops from molds.
Use reserved melted chips to add faces to ghosts and pumpkins. Refrigerate until
serving.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |