Being home this Halloween means finding creative activities for the kiddos — and indulging in some sweets. Do both with this easy-to-follow recipe from Anita Chu’s “Lollipop Love: Sweet Indulgence with Chocolate, Caramel, and Sugar” (Chronicle, $19).
The Millbrae-based Dessert First blogger whips up these lollies with her young daughter, Isabelle, who enjoys swirling the white and bittersweet chocolates together with a toothpick, after her mom pours them into her preferred lollipop molds.
Even better? Decorating them with edible glitter and Halloween-themed sprinkles.
Halloween Marbled Chocolate Lollipops
Makes about 4 dozen 1½-inch lollipops
Ingredients
8 ounces bittersweet chocolate, finely chopped
8 ounces white chocolate (I prefer Valrhona or Lindt), finely chopped
Sprinkles or edible glitter for decorating (optional)
Directions
Lay out chocolate lollipop molds. Place lollipop sticks into each cavity.
Melt bittersweet chocolate in a double boiler or in a metal bowl set over a saucepan of simmering water. Melt white chocolate in a second double boiler or in a metal bowl set over a saucepan of simmering water.
Drop small spoonfuls of dark chocolate into each cavity. Drop small spoonfuls of white chocolate into each cavity. Use a toothpick to carefully swirl the chocolates in each mold. Decorate with edible glitter or sprinkles.
Place lollipops in the refrigerator and let set, about 15 to 20 minutes.
Store lollipops between layers of wax paper in an airtight container for up to one week in the refrigerator.
— From “Lollipop Love” by Anita Chu (Chronicle Books; 2015)
