Читать книгу Peanuts Holiday Cookbook - Weldon Owen - Страница 18

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EASTER EGG LOLLIPOPS

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26 # PEANUTS HOLIDAY COOKBOOK

1 bag (11 oz) white chocolate

chips

3 colors food coloring

Small candies and/or sprinkles

for decorating (optional)

Makes 8 lollipops

Pour the chocolate chips into a heatproof bowl set over but not

touching simmering water in a saucepan. Heat, stirring occasionally,

until melted and smooth, about 5 minutes.

Divide half of the melted chocolate into 3 small bowls.Add 1 drop

of food coloring to each and stir until blended. Spoon each batch

of colored chocolate into a small lock-top plastic bag, press out

the air, and seal. Place the filled portion of each bag in a small

bowl of warm water so the chocolate doesn’t harden.

Place lollipop sticks on a large sheet of

waxed paper, several inches apart. For each

lollipop, spoon a dollop of the plain white

chocolate over one end of the stick, then use

the spoon to spread the chocolate into an oval

about 2 x 3 inches. Twist the stick gently to coat

it with chocolate. The stick should extend from

the middle of the oval. Carefully dry the bags of

colored chocolate and snip off one corner. Pipe

designs onto each oval, then decorate as desired.

Let dry until firm, about 15 minutes. Peel away

the waxed paper and enjoy!

You can make these white-chocolate Easter egg lollies with your friends.

Make the plain lollipops ahead of time and decorate them when you are together.

INGREDIENTS