Valentine Lollipops

---------- Recipe via Meal-Master (tm) v8.02

Title: VALENTINE LOLLIPOPS
Categories: Desserts, Candies, Holidays
Yield: 12 servings

-Safflower oil
2 Plastic 6-count lollipop mol
8 oz Imported white chocolate
8 oz Imported bittersweet chocola
12 Lollipop sticks
12 Red cellophane bags (optiona
12 Gold ribbons (optional)

Lightly oil lollipop molds. In small bowl set over
saucepan of simmering water, stir white chocolate just
until melted and smooth. Remove bowl from over water.
In another small bowl set over same saucepan of
simmering water, stir bittersweet chocolate just until
melted and smooth. Cool chocolates slightly. Drizzle
small spoonful of white chocolate into bottom of each
mold. Drizzle small spoonful of bittersweet chocolate
over. Using toothpick, swirl chocolates slightly to
marbleize. Repeat layering of chocolates and swirling
until molds are filled. Insert lollipop sticks into
groove in molds and rotate sticks to coat with
chocolate. Gently tap molds on work surface to release
air bubbles. Refrigerate lollipops until very firm, at
least 3 hours or overnight. Refrigerate cookie sheets
until chilled. Invert molds onto chilled cookie
sheets. Gently bend corners to release lollipops (it
may be necessary to let molds stand 30 seconds and
then repeat bending). If desired, insert each lollipop
into cellophane bag and tie decoratively with ribbon.
(Lollipops can be prepared 3 days ahead. Cover tightly
and keep refrigerated.)

-----