Chocolate Lollipops

A few days before Christmas I was watching Ina Garten- the Barefoot Contessa- and she made chocolate lollipops with white chocolate, nuts, and dried fruit. As if I didn't have enough to do, I decided to make some for stocking stuffers. They are really easy, and people are impressed. I'd almost rather not share how to make them and continue to bask in the glory of oohs and aahs, but I suppose that wouldn't be fair.

You can make these any flavour you like. If you are giving them as gifts, think of what the person likes; my stepmom loves Asian food, so I did ones with Asian flavours for her. My brother and his girlfriend love bacon (hello, who doesn't) and bacon + chocolate being so trendy, I thought I'd try that out. I went a little crazy with the flavor combinations, but I figured I might as well make something that you can't get at the store. The method is below and then a couple of photos pointing out the flavor combinations. 

One Year Ago: A Tale of Two Banana Bread

Two Years Ago: Tex-Mex Lasagna, Egg Nog Panna Cotta, Homemade Gifts, The Big Salad    

CHOCOLATE LOLLIPOPS

Makes 10-12 lollipops

A serrated bread knife makes quick work of chopping chocolate

• 1 500 g bar dark chocolate, chopped
• lollipop sticks (you can get these at Bulk Barn or another cooking supply store)
• toppings

Arrange toppings at your work station in little bowls so that they are ready to use. Melt 3/4 of the chocolate chocolate in a microwave safe bowl, heating for 30 seconds at at time on high and stirring each time- heat until just melted. Stir in remaining chocolate until completely smooth (heat for another 10 seconds if needed).

Line a baking sheet with parchment paper. Working one lollipop at a time, drop chocolate from a soup spoon onto parchment paper- it should naturally form a circle and even out on top. Place a lollipop stick at the bottom of the circle and turn it to coat in chocolate so that it stays when the chocolate hardens. Sprinkle on toppings. Continue until all chocolate is used up. Place tray in fridge (or in my case, the garage- winter in Canada is good for something I guess) until chocolate is hardened.