Halloween Chocolate Lollipops

Name: Halloween Chocolate Lollipops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 20 lollipop sticks; 0 teaspoons coconut extract; 20 servings Ghost lollipop/candy molds; 237 milliliters milk chocolate chips; 0 teaspoons orange extract; 20 servings Pumpkin lollipop/candy molds; 237 milliliters vanilla or white chips

Halloween Chocolate Lollipops might be just the hor d'oeuvre you are searching for. This recipe serves 20. One portion of this dish contains about 8g of protein, 15g of fat, and a total of 306 calories. It will be a hit at your Halloween event. A mixture of lollipop sticks, coconut extract, pumpkin lollipop/candy molds, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in coconut extract.

Ingredients you will need

Coconut Extract

Vanilla

French Fries

Equipment you will use

Microwave

Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip.

Equipment you will use

Ziploc Bags

Transfer melted vanilla chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. Set remaining melted chips aside.

Ingredients you will need

Vanilla

French Fries

Equipment you will use

Lollipop Sticks

Melt milk chocolate chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in orange extract. Prepare a second pastry or plastic bag; insert tip.

Ingredients you will need

Milk Chocolate Chips

Orange Extract

Equipment you will use

Ziploc Bags

Microwave

Transfer melted chocolate to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick into each pumpkin; top with a small amount of chocolate. Freeze until firm, about 15 minutes. Set remaining melted chocolate aside.

Ingredients you will need

Chocolate