How to make Chilli Chocolate Lollipops

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhut jolokia chilli, White chocolate (सफेद चॉकलेट)

Cuisine : Fusion

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Teen Dal Ke Dahi Bhalle Mango Coconut Pancakes Rasgulla Chaat Makai ka Cheela

Chilli Chocolate Lollipops

Chilli Chocolate Lollipops Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chilli Chocolate Lollipops Recipe

  • Bhut jolokia chilli fresh 1/2

  • White chocolate chopped 3/4 cup

  • Dark chocolate chopped 1/2 - 3/4 cup

  • Fresh cream 200 millilitres

  • Edible golden powder for dusting

Method

Step 1

To prepare white chocolate-chilli ganache, heat cream in a non-stick pan. Add chilli, mix and bring to a boil. Set aside for ten minutes for the chilli to infuse in the cream. Discard the chilli.

Step 2

Heat the cream mixture for one to two minutes, remove from heat. Add white chocolate and whisk till chocolate melts.

Step 3

Take dark chocolate in a microwave proof bowl and melt in the microwave for one minute. Remove from heat, whisk and bring down to room temperature.

Step 4

Fill two squeezy bottles with white ganache and melted dark chocolate.

Step 5

Squeeze out dark chocolate in a silicon lollipop mould tray and put the tray on a baking tray. Refrigerate for one minute.

Step 6

Remove from refrigerator and discard the melted chocolate in a bowl. Refrigerate again for one minute.

Step 7

Remove from refrigerator and place plastic lollipop sticks in the mould. Squeeze out some white chocolate ganache in the centre of the mould and cover with melted dark chocolate. Refrigerate for five to seven minutes.

Step 8

Demould and dust some edible golden powder on top.

Step 9

Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.