Celebrate Easter with delicious homemade lollipops made from the finest Belgian chocolate. These sweet treats are perfect for families, celebrations, or as a gift.

Ingredients

Makes 63 lollipops

Mona Lisa White Chocolate Truffle Shells - 1 blister

Callebaut Caramel - 275 g

Sea salt - 2 g

Callebaut Finest Belgian White Chocolate No. W2 - 250 g

Instructions

1. Add sea salt to the Callebaut Caramel.

2. Fill each Mona Lisa White Chocolate Truffle Shell with Callebaut Caramel.

3. Seal the truffle shells with some tempered Callebaut W2 White Chocolate and insert a lollipop stick before it hardens.

4. Dip the lollipops into tempered Callebaut W2 White Chocolate, then decorate as desired.