Ingredients

Equipment

Lollipop sticks

Hemisphere mould

Lollipop

200ml cream

50ml milk

50g yolk

130g white chocolate

50ml whipped cream

Coating

150g caramelized white chocolate

50g cocoa butter

Optional | Peta crispies, salted hazelnut pralines; crushed

Method
Caramelizing the white chocolate

If the white chocolate is in a block, chop it into coarse pieces.Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.Remove it from the oven and spread it with a clean, dry spatula.Continue to cook for an additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy, but keep stirring and it will smooth out and caramelize.Cook until the white chocolate is deep-golden brown, and caramelized. Stir in a good pinch of sea salt. If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.

Lollipop

Make a cream anglaise and the melt the caramelized white chocolate and mix in the yolks and prepare the whipped cream ready infridge.Bring milk and cream to a simmer, and when ready pour into the caramelized white chocolate mix.Mix it well and let it cool down over an ice bath.Fold in the whipped cream into the mixture and then pour into the mould and freeze it overnight.Once frozen, take it out from the mould and join the hemisphere together into a sphere and insertthe lollipop stick. Let it set in the freezer.

For the coating
Combine the chocolate with cocoa butter and melt it on a bain marie.Dip the lollipop into the coating and sprinkle with pop rocks and praline if using the optional toppings. Serve immediately when ready.