I realised earlier that I never posted a chocolate recipe in November and I promised I would do at least one a month. So here it is, literally at the last minute. But look, it’s so pretty! This is based on a Lorraine Pascale recipe and it couldn’t be easier. In the original recipe it is just white chocolate and cranberries but I like the addition of pistachios. The green colour also makes the lollipops perfect for Christmas. You could wrap these in individual cellophane bags with a nice ribbon if you wanted to give them as a gift. I’m a complete wuss when it comes to microwaving chocolate so I always use the bain marie method. If you are braver, you can melt it using short bursts in the microwave. Use good white chocolate, I use Lindt white chocolate with a hint of vanilla. You can use lollipop sticks or make smaller ones on cocktail sticks.
I also plan to do these with dark chocolate and candied orange peel.
Makes 10 lollipops
I can’t do perfect discs, we’ll call these ‘rustic’!
- 100g white chocolate
- 8-10 dried cranberries
- 8-10 pistachio nuts
- Break the chocolate into pieces and put them into a heatproof bowl over a pan of simmering water. Once the chocolate has lost its shape it’s melted enough. Any more and it will start to seize. Take it off the heat and stir thoroughly to finish melting.
- While the chocolate is melting, finely chop the cranberries and pistachios into tiny pieces.
- Line two baking trays with parchment or greaseproof paper. Make sure the paper is lying completely flat on the tray.
- Lay the lollipop sticks on the trays, leaving plenty of space between them.
- Spoon about 2 tsp of the chocolate into discs onto one end of the lollipop sticks.
- Scatter the cranberries and pistachios on top of the chocolate using as much or as little as you like.
- Allow to set in the fridge for an hour or so and peel carefully from the paper.
- These can be store in the fridge for up to a month.