The phone rang the other day and it was my sister asking if I was making any chocolate or sweets this week. Of course she knew that I would be. She needed some snacks to serve to a group of 30 volunteers who would be helping her clean out a tack room at a horse barn on Sunday.
My sister has been teaching therapeutic horseback riding to disabled children and adults for over 20 years and the barn where she teaches just donated the use of the tack room to her organization. Apparently it had been about 20 years since the room had a good scrubbing. I was very happy she asked me to volunteer to make snacks and not help clean the barn.
So on Saturday I got up early and starting baking oatmeal raisin cookies and some orange scented chocolate brownies. I bought a bottle of Blood Orange Olive Oil and have been waiting to have a reason to make some brownies using the oil.
I just swapped out the orange oil for the vegetable oil and mixed it into a box of Pillsbury Fudge Brownie mix. The finished brownies had a really lovely hint of orange flavor and you could not detect any olive oil at all. I was really happy with the results.
Next time, I’ll try a scratch recipe, but I wanted to devote more of my time making some chocolates.
I happened upon a new product at the grocery store this week – a bag of Jet Puffed marshmallows shaped like large eggs and I knew I had to make something using them. It is a very large bag with over 50 marshmallow eggs, plenty for me to make for the volunteers. I knew the boy scouts that would be helping would really enjoy them and figured there would be enough adults that wouldn’t mind sinking their teeth into a chocolate dipped marshmallow.
The easiest way to dip the marshmallow eggs would be to put them on a stick, so I did. Then I melted and tempered some pure milk and dark chocolate and used both to create a swirled effect on the eggs. I dipped the eggs in milk chocolate and swirled them with dark chocolate.
You could do the opposite, just swap the ingredient amounts accordingly. If you aren’t comfortable tempering pure chocolate, you can use confectionery coating (candy melts) instead. Either will work well. You can even get creative and use two colors of white chocolate for brightly colored eggs.
Before you begin this recipe you should familiarize yourself with chocolate melting techniques. Click here to read my chocolate making/melting tips.
Milk and Dark Chocolate Swirled Easter Egg Lollipops
18 Jet Puffed Jumbo Egg Mallows (you could also use regular shaped marshmallows)
16 ounces milk chocolate, melted and tempered (or milk confectionery coating/candy melts)*
4 ounces dark chocolate, melted and tempered (or dark confectionery coating/candy melts)*
*You don’t have to temper confectionery coating, just melt it in the microwave or in a double boiler. For directions, click here.
Special Equipment Needed:
18 lollipop sticks
parchment paper lined baking sheets
Insert a lollipop stick into the wider end of each marshmallow egg. Set on a parchment paper lined baking sheet about 2″ apart.
Pour some of the melted milk chocolate into a wide drinking glass or a coffee mug. Just fill the glass to about an inch below the rim, so you have room to add the marshmallows without losing chocolate down the sides of the glass.
Drizzle a small amount of dark chocolate just on the surface of the milk chocolate. Every time you make a new egg, you will drizzle on more dark chocolate. You can change how you drizzle each time, creating different patterns.
Dip one marshmallow egg into the glass of chocolate, twisting the stick as you push the egg into the chocolate.
Twist the marshmallow egg as you begin to lift it out of the glass of chocolate.
Continue to twist as you slowly lift the marshmallow egg out of the glass of chocolate. Every egg will look different and you can adjust how each egg swirls by how fast or slow you lift it out of the glass and by how much you twist it. Shake the lollipop a few time to remove the excess chocolate off the egg.
Lay your chocolate dipped egg on the parchment lined baking sheet. Repeat the process adding milk chocolate to the glass as needed and swirling some more dark chocolate on top of the milk chocolate with each egg you dip. After you have dipped a tray full of eggs, refrigerate (if using pure chocolate) or freeze (if using confectionery coating/candy melts) until the chocolate hardens, about 10 minutes.
As you are dipping your eggs, if the chocolate becomes thick you will have to re-temper your chocolate or re-heat your candy melts. I use pure tempered chocolate and when it gets thick, I just pour some nuts or something into the chocolate and pour it out onto a pan, making some chocolate bark. Then I start with a fresh bowl of tempered chocolate. If you are using candy melts, you could heat some water in an electric skillet on the “warm” setting and put your bowls of chocolate in the water. This will keep your coating warm and liquid while you dip all of your eggs. Otherwise, just re-heat the coating in the microwave or in a double boiler until the coating is thin enough to continue dipping. Either way you will have chocolate left over, as you need a certain amount to be able to fully dip your marshmallows. Just pour the excess out onto a parchment lined baking sheet and harden for another use.
You can wrap your lollipops in individual cellophane bags and put in Easter baskets or give as gifts. Store in an airtight container for at least 1 month (possibly up to three months, but who would be able to keep them around for that long without eating them?) Do not refrigerate.