Chocolate lollipops are such an easy and fun treat to make for Valentine’s Day.  Don’t worry if you aren’t great at cooking, because these lollipops only require you to know how to work a microwave! I bought the molds for these pops at an online candy shop, but stores such as JoAnns, Michaels or Hobby Lobby would have something similar. Add food dye to make different colors, and top with sprinkles to make them even more charming. I always hear from people that either don’t have time to bake or don’t like too – but yet they want to create something special for the holidays. This recipe is great for that person, as these pops are so simple to create – even the most novice in the kitchen can make them.

The real appeal of these lollipops is the decorative packaging. Wrapped in cellophane bags and tied with ribbon, these make a great Valentine gift; whether it is for your child’s class, friends or your special Valentine.

This recipe will yield 10, 1/5” heart pops.

Ingredients:

1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Pink food dye
Heart shaped lollipop molds
Lollipop sticks

Sprinkles
Directions:
  1. Place semi-sweet chocolate and white chocolate in separate microwave safe bowls. Microwave the chocolate individually until melted, stirring after every 45 seconds to prevent burning. I set my microwave on 50% power. I especially recommend this for the white chocolate, as that burns very easily.
  2. Melt one bowl of chocolate at a time until its completely melted and smooth. If you want to make the white chocolate pink like I did, add a few drops of food dye to the bowl and mix until combined. Take a small spoon and fill each heart shaped mold, with the chocolate of your choosing. Tap side of mold slightly to get rid of air bubbles.
  3. Insert the lollipop sticks into the molds, and cover the top of the sticks with chocolate. Use a knife to scrape the chocolate on the back of the mold so it is flat across. Add sprinkles to back of mold, while chocolate is still soft. Refrigerate the mold to harden the chocolate, 30 minutes to an hour.
  4. Once the chocolates are hard, pop them out of the mold. Wrap in cellophane packaging and tie with a ribbon.