Mark Greenaway recipe: Chocolate Hazelnut Lollipops

Chocolate and hazelnut lollipops. Picture: Paul Johnston

Chocolate and hazelnut lollipops. Picture: Paul Johnston

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I CAN’T believe this is column No 40 already! I am truly enjoying sharing my recipes each week and if you have any kitchen questions or conundrums feel free to tweet me @markgreenaway

Ingredients

Makes approximately 60

500g dark chocolate (minimum of 70% cocoa)

250g chopped hazelnuts

250ml double cream

Large pinch of Hebridean sea salt

Seeds from ½ vanilla pod

400g dark chocolate to dip the lollipops

Lollipop sticks

Method

Melt the 500g of dark chocolate in a large bowl over a bain marie.

In a medium pot, bring the double cream to a gentle simmer.

Add the nuts, salt, vanilla to the cream.

Pour the cream mixture over the chocolate and mix together.

Pour the mixture into a container.

Leave to set in fridge.

Once set, roll the mixture into small uniform balls.

Push a stick into the centre of each ball.

Place the lollipops back in the fridge.

Melt the 400g of chocolate in a 
large bowl over a bain marie.

Dip each lollipop into the melted chocolate.

Store in the fridge.

Remove from the fridge ten minutes before serving.