When I think about Valentine's Day one thing that always comes to mind is heart-shaped white doilies. I just love the delicate lacy look of them- they're so classic.
I'd been thinking a lot about this month's Sweets-N-Treats post and first had the idea to create an edible doily. But it was only ever a partially formed idea. I just couldn't work it out in my head, but it kept rolling around in there and today I came up with the answer!
White Chocolate Pops.
To make these I actually started with cookie cutters.
I used two hearts. (These are the second and third smallest hearts from a Wilton 6 pc. set).
First make a template by tracing both hearts, one inside the other, on a piece of paper.
Then freehand a scalloped edge.
And cover it with parchment paper. You can set up more than one of these templates to make several pops at a time. (I had 4 set up.)
Next you'll need something to pipe the candy. I like to use plastic snack bags. Put two layers of masking tape near the bottom corner of the bag.
This stiffens up the plastic a little bit. You want the tape near... but not quite over the tip. Then cut the tiniest piece you can manage off of the corner of the bag. It was hard to get a picture it's so small so I hope you can see it.
That's all the prep work- now you're ready to go!
Melt some white chocolate (I used Wilton Candy Melts)
Then spoon a little of the melted candy into your piping bag and set the bag aside. I used about 6 spoons, which is enough that you can comfortably squeeze the bag, but it's not so much that you'll end up with a solid chunk of chocolate when it starts to cool.
Center the smallest cookie cutter over the traced line on your template. Holding the cutter in place firmly use a spoon to fill the heart just to cover the area inside the cutter. You don't need a lot so be careful not to overfill. Use the spoon to push the candy towards the edges of the cutter where needed. Remove the cookie cutter right away.
Now you're left with this solid heart shape.
Tip: Wipe off the cookie cutter between filling each heart. It'll make a cleaner shape.)
Using the piping bag trace around the larger heart with the chocolate.
(Tip: Squeeze a little chocolate out onto a scrap piece of parchment before you trace your line. Sometimes the chocolate at the tip of the bag cools a little forming a partial block. If that happens you'll squeeze too hard and end up with a blob of chocolate.)
Next connect the inner and outer heart by piping lines at different angles.
Then squeeze out small dots around the outer edge of the heart to form the scalloped border.
( Tip: If there's too much room between the dots you can use a toothpick to fill the the bare spots.)
Finally add the lollipop stick. I set the stick into the chocolate then roll it over so that it's covered by the candy.
If your chocolate has hardened too much to set the stick you can cover it with some additional chocolate to hold it in place. This happened on my first few pops but once I'd had a little practiced I got fast enough that the chocolate was still melty and I had no problem setting the sticks.
Once the pops have hardened peel them off the parchment and you have an edible doily!
Melt more candy as needed. To refill your piping bag once the chocolate inside has hardened simply break the chocolate out into a bowl. It can be remelted and then the piping bag refilled.
I really liked them just plain white but if you want to can get a little fancier you could add a message. I made a little pink chocolate (Using Rose Pink candy dye from Wilton) and piped the word Love across the front of the pop.
Yum, they look too sweet to not wanna eat.