Being house this Halloween means discovering artistic actions for the kiddos — and indulging in some sweets. Do each with this easy-to-follow recipe from Anita Chu’s “Lollipop Love: Candy Indulgence with Chocolate, Caramel, and Sugar” (Chronicle, $19).
The Millbrae-based Dessert First blogger whips up these lollies along with her younger daughter, Isabelle, who enjoys swirling the white and bittersweet candies along with a toothpick, after her mother pours them into her preferred lollipop molds.
Even higher? Adorning them with edible glitter and Halloween-themed sprinkles.
Halloween Marbled Chocolate Lollipops
Makes about 4 dozen 1½-inch lollipops
8 ounces bittersweet chocolate, finely chopped
8 ounces white chocolate (I favor Valrhona or Lindt), finely chopped
Sprinkles or edible glitter for adorning (non-obligatory)
Lay out chocolate lollipop molds. Place lollipop sticks into every cavity.
Soften bittersweet chocolate in a double boiler or in a metallic bowl set over a saucepan of simmering water. Soften white chocolate in a second double boiler or in a metallic bowl set over a saucepan of simmering water.
Drop small spoonfuls of darkish chocolate into every cavity. Drop small spoonfuls of white chocolate into every cavity. Use a toothpick to rigorously swirl the candies in every mould. Enhance with edible glitter or sprinkles.
Place lollipops within the fridge and let set, about 15 to twenty minutes.
Retailer lollipops between layers of wax paper in an hermetic container for as much as one week within the fridge.
— From “Lollipop Love” by Anita Chu (Chronicle Books; 2015)