Chocolate & coconut truffle swirl popsicles

Chocolate & coconut truffle swirl popsicles

Enchantingly whimsical, these coconut truffle swirl pops are filled with tongue‑tingling sweet white chocolate and coconut ganache. A pretty chocolate pirouette of colours encases the mouthwatering insides to create a striking dessert. And to think these masterpieces are made with just a handful of ingredients! Start them a day ahead to allow the ganache time to set.

Makes 25


To make the coconut truffle ganache
175g good-quality white chocolate
65ml coconut milk
50g desiccated coconut

To make the chocolate swirl coating
1.6kg good-quality white chocolate
1 tsp orange oil-soluble colour powder
1 tsp pink or red oil-soluble colour powder

To assemble
25 lollipop sticks


To make the coconut truffle ganache
Place the chocolate in a microwave-safe plastic bowl and heat in the microwave on high in 30s increments until it is 50 per cent melted.

Heat the coconut milk in a saucepan over medium heat and bring to the boil.

Pour the hot coconut milk over the chocolate and whisk until the chocolate is completely melted and incorporated.

Add the desiccated coconut and whisk until incorporated.

Cover with plastic wrap touching the surface of the ganache. Leave to firm at room temperature overnight.

Take teaspoonfuls of the ganache and roll it into balls, then place them on a baking tray lined with baking paper.

Place in the fridge for 20mins, then leave them to come to room temperature before dipping.

To make the chocolate swirl coating
Temper the chocolate by placing it in a microwave-safe plastic bowl and heating in the microwave on high in 30s increments, stirring in between. Once you have 50 per cent solids and 50 per cent liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, gently heat the chocolate with a hair dryer while stirring until they melt.

Dip the end of the lollipop sticks in the tempered chocolate, then press them into the prepared ganache balls.

Transfer approximately two-thirds of the tempered chocolate to a medium jug or small bowl and set aside. This chocolate will not be coloured.

Evenly divide the remaining chocolate between two bowls. Sift the orange colour powder into one bowl and the pink or red colour powder into the other. Stir well to colour the chocolate.

Transfer the coloured chocolates to separate snaplock bags and cut a small tip off the corner of each bag.

Pipe a grid pattern, using one colour at a time, on top of the white chocolate.

Dip a lollipop in the chocolate, twisting it as you pull it out.

Gently shake the lollipop over a sheet of baking paper to remove any excess chocolate, then hang it upside down, pressed into an elevated piece of polystyrene (suspend a sheet of polystyrene on two canisters or similar approximately 25–30cm high) or use a lollipop stand.

Repeat this process with the remaining lollipops, ensuring each new lollipop is dipped into the chocolate in an area that still has the grid pattern.

When the chocolate needs to be reheated, scrape the coloured section off the top, then gently heat with a hair dryer and repeat the process until all the lollipops have been dipped.

Leave the lollipops to set at room temperature for a minimum of 10mins.

These can be made up to two weeks in advance and stored in an airtight container at room temperature below 25°C.


  • Test whether the lollipop sticks will be securely inserted into the polystyrene or lollipop stand before you place them in the ganache balls. If required, use a pencil sharpener on the lollipop stick to ensure it can be inserted into the polystyrene.
  • Don’t start tempering the chocolate until your work surface is set up with everything you need.
  • Warm each bowl and jug with a hair dryer before transferring the tempered chocolate into them.

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