Safflower oil
2 Plastic 6-count lollipop
- molds
8 oz White chocolate
8 oz Bittersweet chocola
12 Lollipop sticks
12 Red cellophane bags (opt)
12 Gold ribbons (opt)
Lightly oil lollipop molds. In small bowl set over
saucepan of simmering water, stir white chocolate just
until melted and smooth. Remove bowl from over water.
In another small bowl set over same saucepan of simmering
water, stir bittersweet chocolate just until melted and
smooth. Cool chocolates slightly. Drizzle small spoonful
of white chocolate into bottom of each mold. Drizzle
small spoonful of bittersweet chocolate over. Using
toothpick, swirl chocolates slightly to marbleize.
Repeat layering of chocolates and swirling until molds
are filled. Insert lollipop sticks into groove in molds
and rotate sticks to coat with chocolate. Gently tap
molds on work surface to release air bubbles.
Refrigerate lollipops until very firm, at least 3 hours
or overnight. Refrigerate cookie sheets until chilled.
Invert molds onto chilled cookie sheets. Gently bend
corners to release lollipops (it may be necessary to let
molds stand 30 seconds and then repeat bending).
If desired, insert each lollipop into cellophane bag and
tie decoratively with ribbon. (Lollipops can be prepared
3 days ahead. Cover tightly and keep refrigerated.)
