Passionfruit Chocolate Lollipops

Ingredients

2 cups chopped white chocolate
1/3 cup chopped dark chocolate
2 tablespoons passionfruit powder
1/2 teaspoon turmeric, for color or more as needed

Instructions

Place the lollipop molds onto a cutting board (this makes it easier to transfer to the fridge). Place in the lollipop sticks.
Melt the dark chocolate. To do this add the chopped chocolate to a medium sized, heat proof bowl. Fill a small pot with about 2 inches of water. Place it on the stove and sit the bowl of chocolate on top. The bowl should not be touching the water in the pot (double boiler method). Bring the pot to a simmer then turn to low. Stir the chocolate occasionally as it melts. Do not overheat.
Carefully remove the bowl from the pot, making sure that no water from the bottom of the pot gets into the chocolate. Use a teaspoon to fill the center of the flowers with the melted chocolate. Gently tap the molds to release any air bubbles. Place into the fridge.
In the meantime, melt the white chocolate. Use the same method as melting the dark chocolate. Once it's melted, carefully remove the bowl from the pot. Add the passionfruit powder and stir. Add a small amount of turmeric and add more until you reach the desired color.
Remove the mold from the fridge. Use a teaspoon to fill the rest of the mold with the white chocolate mixture. It will be slightly thick from the powders, gently smooth it out with the spoon. Gently tap the mold to remove any air bubbles and distribute the chocolate evenly. Place it back into the fridge to set, about 30 minutes.
Once the chocolate is set, remove it from the molds and wrap it with a lollipop bag. If you don't have bags they can be kept in an airtight container until ready to serve. Store them in the fridge for up to one week. Enjoy!

Notes

*The yield depends on the size of the molds. The mold I used makes a flower 2.75" in diameter.

Nutrition