The ultimate trick, these lollipops are actually floating, ghost-shaped truffle shells made from white chocolate and a milk chocolate honey ganache.Â
This recipe is courtesy of Australia’s unofficial queen of chocolate Kirsten Tibballs.Â
Ingredients
Method
PLASTIC CHOCOLATEÂ
Place the chocolate, cocoa butter, and glucose in the bowl of a food processor and pulse until the mixture reaches an even consistency. Add the water and emulsify again. Pour the mixture onto a tray lined with plastic wrap and cover with a second sheet of plastic wrap. Allow the mixture to crystallise at 16ÌŠC for 24 hours.
To use the plastic chocolate, knead it with your hand to get an even consistency and softness. Store the plastic chocolate at room temperature, wrapped in plastic wrap to prevent it from drying out.
MILK CHOCOLATE HONEY GANACHE
Place the cream and honey in a saucepan, add in the vanilla bean paste, and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it.
Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache. Cover with plastic wrap touching the surface of the ganache. Leave at room temperature until it cools.
Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the
top.
Temper the white chocolate transfer some of the chocolate to a paper piping cone and pipe a small amount of the chocolate on top to seal the truffle shells. Stick the lollipop sticks into the base of the truffles immediately before the chocolate sets. Once the chocolate sets, dip each truffle shell into the tempered white chocolate and place it onto a lollipop stand or stick it into a polystyrene base.
GHOST EYES AND MOUTH
Temper the dark chocolate and transfer it to a paper piping cone. Pipe a small amount of the chocolate in the shape of eyes and a mouth onto a piece of baking paper or a guitar sheet on top of a baking tray. Allow to cool.
Lightly dust the top of the bench with cornflour. Roll out the plastic chocolate to a round shape of 10-13cm and 2-3mm thickness. Temper the white chocolate and transfer some to a paper piping cone. Pipe a small amount of the choco-late on top of the truffle shells to ensure the plastic chocolate sticks to the shell.
Cover the outside of the truffle shell with the plastic chocolate and create the desired ghost shape by immediately curving it with your hand. Finally stick the eyes and the mouth onto the body of the ghost, securing it with the tem-pered chocolate. Leave the plastic chocolate until it sets completely.
