Chocolate Lollapaloozas
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325 degrees
2
Toast the peanuts on a baking sheet in the preheated oven for 1 minute
3
Cool to room temperature
4
Process the peanuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds
5
Set aside
6
Heat the sugar, cream of tartar and water in a 1 1/2-quart saucepan over medium-high heat
7
When hot, stir with a whisk to dissolve the sugar
8
Bring to a boil
9
Boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color
10
Remove the pan from the heat
11
Add the unsweetened chocolate, and stir gently (and carefully, this is very hot stuff) to incorporate
12
One at a time, dip 1-inch of one end of each popsicle stick into the hot sugar mixture
13
Divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks
14
Use a metal spoon to stir the mixture for 3 to 4 minutes, until it begins to get very syrupy in texture (even though I said texture, that doesn't mean you can touch, it's still too hot to handle at this point)
15
Pour a full tablespoon of the sugar mixture over the dipped ends of each stick, allowing the mixture to flow into a round lollipoplike shape
16
Allow the chocolate lollipops (that's right, they're not lollipaloozas yet) to harden at room temperature
17
Heat 1-inch of water in the bottom half of a double boiler over medium heat
18
With the heat on, place the semisweet chocolate in the top half of the double boiler
19
Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes
20
Transfer the melted chocolate to a 1-quart bowl
21
Place the chopped peanuts on a baking sheet
22
Grasp (or perhaps you would prefer to hold) a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover
23
Allow excess chocolate to drip off before sprinkling chopped peanuts on both sides to cover the chocolate
24
Place the lollipalooza on a baking sheet
25
Repeat with remaining lollipaloozas
26
Refrigerate to harden the chocolate
27
Store in a tightly sealed plastic container in the refrigerator until ready to serve