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Easter Chocolate Muffin Pops Recipe
This easy Easter recipe is unique and sure to be remembered!
Note: If you're not a fan of white chocolate, you can always substitute Bada Bing Bada Boom Dipping & Enrobing Milk or Dark Chocolate for this recipe.
- Bada Bing Bada Boom Dipping & Enrobing White Chocolate (no tempering)
- Easter Chocolate Coloring
- Easter Decorative Toppings (we used the pearlized jewel jimmies-sprinklse).
- Your favorite mini-muffins (homemade or store bought).
|1.||Place one sucker stick or popsicle stick in the BOTTOM of each mini-muffin.
|2.||Melt your Bada Bing Bada Boom Dipping & Enrobing White Chocolate
according to instructions that came with it.
Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.
If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
|3.||Add chocolate coloring oil to the white chocolate and mix in thoroughly. (Follow directions that came with your coloring oil).
|4.||Use each stick as a "handle" to dip the muffin in the melted and colored white chocolate.|
|5.||Place each dipped mini-muffin pop on a heavy weight dipping sheet.|
|6.||Sprinkle with your favorite Easter Decorative Topping.
|7.||Refrigerate until set.|
|8.||Promptly remove from refrigerator and seal in an airtight container until ready to serve.|
|Store at room temperature in low humidity.|