Mandarin scented white chocolate and cranberry lollipops
Item 1 of 1
- Petit four
- Makes 10
- 30 minutes
This simple yet beautiful mandarin lollipops recipe by Shaun Rankin is sure to make an impression on guests and family alike. Use a good quality white chocolate to make this petit four as tasty as possible, particularly if giving as an edible gift this Christmas.
First published in 2015
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Ingredients
Metric
Imperial
White chocolate lollipops
- 100g of white chocolate
- 25g of dried cranberries
- 25g of whole hazelnuts, roasted and chopped
- 1 mandarin, zested
- food colouring, cocoa butter-based
SAVE RECIPE
Equipment
- Greaseproof paper
- Lollipop sticks
Method
1
Place the white chocolate in a glass bowl and melt in a microwave. Open the door every 10 seconds to stir until melted
- 100g of white chocolate
2
Spoon circles of white chocolate onto greaseproof paper. Roll the lollipop sticks into the chocolate at one edge and leave to set
3
Sprinkle the wet chocolate with dried cranberries and chopped roasted hazelnuts. Finish by sprinkling over the grated mandarin zest and leave to cool to set
- 25g of dried cranberries
- 25g of whole hazelnuts
- 1 mandarin
4
Carefully peel the lollipops from the greaseproof paper, being sure not to pull the stick away from the chocolate. If desired, paint decorative designs on the plain side of the chocolate with your choice of cocoa butter-based food colouring
- food colouring, cocoa butter-based
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