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Before starting this Chocolate and Praline Lollipops recipe, make sure you have organised all the necessary ingredients.
Melt the dark chocolate couverture over a bain-marie or in the microwave, working in periods of 20 seconds to make sure the chocolate does not burn.
Add the praline paste to the melted chocolate.
Optional: add the pailleté feuilletine flakes.
Check the temperature of the preparation, which should be roughly 30°C. I recommend using a digital thermometer.
Transfer the preparation into a piping bag (no nozzle required).
Get the Silikomart cake pop mould and remove the small caps from the top clear plastic part.
Assemble the two parts of the mould together (clear plastic on top, white silicone part at the bottom).
Pipe the praline preparation through the hole and fill the cavities.
Put the small plastic caps back into place (the small hole allows you to insert the lollipop picks).
Insert the lollipop sticks down the bottom of the cavity. Freeze until completely set.
For the coating: Organise all the necessary ingredients. You can choose between 2 versions: dark chocolate or milk chocolate coating.
Melt the chocolate in the microwave, working in periods of 20 seconds to make sure the chocolate does not burn. Alternatively, melt the chocolate over a bain-marie.
Add the chopped caramelised hazelnuts in the melted chocolate. I made both versions of the coating to show you two different results.
Combine gently with a rubber spatula until incorporated.
Add the grape seed oil and combine until smooth.
Check the temperature of the preparation, which should be roughly 30°C.
When the temperature goes down to 30°C, transfer the preparation into a small recipient that is deep enough to dip and coat the lollipops.
Remove the lollipops from the freezer. They should be thoroughly frozen.
Separate both parts of the mould...
... and detach the lollipops one by one.
If the mould was not assembled properly, you should see a small ring around the sphere. You can leave it or remove it with a knife.
Dip one frozen lollipop vertically in the coating (dark chocolate coating shown in the photo) and immerse the sphere completely up to the base.
Take the lollipop out of the coating and hold a little over the bowl to let the excess drip off. The hazelnuts pieces should be evenly spread over the lollipop.
The coating will instantly in contact with the frozen sphere.
Arrange the lollipops vertically on a lollipop display tray until completely set.
Here the same operation with the milk chocolate coating.
Dip the lollipop vertically in the coating and immerse completely up to the base. Let the excess drip off...
... and arrange vertically on the tray.
Repeat the operation with all lollipops.
Leave to defrost at room temperature or in the fridge. Serve them on the display tray!