These adorable chocolate lollipop centerpieces are quick and easy to make with the kids. The lollipops make such cute centerpieces for spring holidays like Passover and Easter.
I remember making homemade molded chocolate with my grandma Shirley when I was a kid. Making candy was always a fun project. As an adult, I inherited my grandma’s candy making molds and stored them for a long time. Recently, I came across the molds, and it’s been such a joy to share them with my kids. My grandma would have been thrilled to watch my little darlings make chocolate with her molds. I get a little “verklempt” (emotional) thinking about the tradition continuing.
The only supplies needed are inexpensive flower lollipop moldsand lollipop stickswhich can be found online or at a crafts store like Michael’s. No molds, no problem: try making them Ina Garten’s way. The recipe doesn’t need a candy thermometer either.
The main ingredient is chocolate, so use a chocolate that tastes good. We tried the Wilton chocolate candy melts and didn’t like them at all. We ended up using up different scraps of chocolate that were in the cupboard– the Green and Black’s chocolate bar and the Guitard chocolate chips both worked out well.
The centerpiece is made with a small clay pot and saucer filled with florist foam inside and “Easter basket” grass on top. Alternatively, dried beans or foam core could be used to help anchor the lollipop sticks. If the fake grass is not available, other options include shredded paper, crumbled tissue paper, or straw basket filler.
|Homemade Chocolate Lollipops|| |
- 12 ounces of chocolate (Molds usually hold ½ to 1 ounce each.)
- 1 dash of olive oil (for shine)
- Decorative sprinkles
- 12 Lollipop sticks
- In a microwave-safe bowl melt the chocolate in the microwave on 50% power for 30 seconds. Check the chocolate, and continue microwaving in 30 second increments until melted. Mine took 1 minute total. Take care not to burn the chocolate. Sometimes the chocolate still has a small lump remaining, but when stirred, will liquefy. Stir olive oil into the melted chocolate to help give the chocolate extra shine.
- Put sprinkles in the bottom of the mold. Carefully spoon the melted chocolate into the molds. Fill the molds exactly to the top. Add the sticks and some more sprinkles on top.
- Chill the mold flat in the refrigerator until hardened, about 15 minutes. Carefully unmold by pressing gently on the under side of each mold.
- Arrange chocolate lollipops in the pots to make fun centerpieces.
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