Chocolate Lollipops!

This was an easy fun recipe I saw while watching Ina Garten the other day on an episode of her show where she was visiting Paris and learned how to make these cute white chocolate lollipops.  I made mine with dark chocolate, Marcona almonds, roasted pumpkin seeds, dried figs and cranberries!  You can do many variations with each lollipop and of course you can use whatever dried fruits and nuts you love.


Ingredients

• 16 ounces very good chocolate, finely chopped
• 1/2 cup dried figs
• 1/2 cup dried cranberries
• 1/2 cup Macrona almonds
• 1/2 cup roasted pumpkin seeds
• Fleur de Sel (a pinch on top of each lollipop after the fruit and nuts)
• Lollipop sticks (I cut some bamboo skewers into smaller pieces, but you have to watch for slivers!)

Directions

Place a sheet of non-stick silicone or parchment paper on a sheet pan.

Using the double boiler method:  Melt chocolate on very low heat, stirring with a whisk often until melted. Take off heat.


Using the microwave method:  Place 12 ounces of the chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)

Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist.  Sprinkle the tops of the lollipops evenly with the chopped fruit and nuts.  Put a pinch of the fleur de del on each if you like (totally optional).  Set aside to harden.  Wrap them up in a pretty package and Voilà!  There you go!