Chocolate Lollapoloozas

Ingredients

• Servings: 1
• 1 cup unsalted peanuts
• 1 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 1/4 cup water
• 1/2 ounce unsweetened chocolate, chopped into 1/4-inch pieces
• 12 ounces semisweet chocolate, chopped into 1/4-inch pieces

Recipe

• 1 preheat the oven to 325 degrees.
• 2 toast the peanuts on a baking sheet in the preheated oven for 1 minute. cool to room temperature. process the peanuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.
• 3 set aside.heat the sugar, cream of tartar and water in a 1 1/2-quart saucep an over medium-high heat. when hot, stir with a whisk to dissolve the sugar.
• 4 bring to a boil.
• 5 boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color.
• 6 remove the pan from the heat. add the unsweetened chocolate, and stir gently (and carefully, this is very hot stuff)to incorporate.one at a time, dip 1-inch of one end of each popsicle stick into the hot sugar mixture. divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks.
• 7 use a metal spoon to stir the mixture for 3 to 4 minutes, until it begins to get very syrupy in texture (even though i said texture, that doesn't mean you can touch, it's still too hot to handle at this point). pour a full tablespoon of the sugar mixture over the dipped ends of each stick, allowing the mixture to flow into a round lollipop like shape.allow the chocolate lollipops (that's right, they're not lollipaloozas yet) to harden at room temperature. heat 1-inch of water in the bo ttom half of a double boiler over medium heat.with the heat on, place the semisweet chocolate in the top half of the double boiler.
• 8 use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes.
• 9 transfer the melted chocolate to a 1-quart bowl.place the chopped peanuts on a baking sheet. grasp (or perhaps you would prefer to hold) a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover.
• 10 allow excess chocolate to drip off before sprinkling chopped peanuts on both sides to cover the chocolate. place the lollipalooza on a baking sheet. repeat with remaining lollipaloozas.
• 11 refrigerate to harden the chocolate. store in a tightly sealed plastic container in the refrigerator until ready to serve.