Chocolate Lollipops

Line 2 cookie sheets with parchment paper.

Using the double boiler method, melt the chocolate, stirring slowly until smooth. Remove from heat. Spoon one tablespoon of the melted chocolate onto the parchment paper. Try to do this evenly to form a round circle. Lay the lollipop stick 1/3-1/2 inch into the chocolate circle. Sprinkle with your choice of chopped nuts and/or dried fruit. Repeat process until all your chocolate is used. Set aside the cookie sheets in a cool area and allow 2-3 hours to harden. Once firm, carefully peel the lollipops from the parchment paper. The pops can be packaged with cellophane and tied with a decorative bow.

Note: the photo shown above features both white chocolate and 60% chocolate with dried cranberries and crushed pistachio nuts.

Enjoy!