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1
Lightly oil lollipop molds.
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2
In small bowl set over saucepan of
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3
simmering water, stir white chocolate just until melted and smooth.
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4
Remove bowl from over water.
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5
In another small bowl set over same saucepan of simmering water, stir bittersweet chocolate just until melted and smooth.
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6
Cool chocolates slightly.
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7
Drizzle small spoonful of white chocolate into bottom of each mold.
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8
Drizzle small spoonful of bittersweet chocolate over.
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9
Using toothpick, swirl chocolates slightly to marbleize.
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10
Repeat layering of chocolates and swirling until mold s are filled.
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11
Insert lollipop sticks into groove in molds and rotate sticks to coat with chocolate.
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12
Gently tap molds on work surface to release air bubbles.
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Refrigerate lollipops until very firm, at least 3 hours or overnight.
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14
Refrigerate cookie sheets until chilled.
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15
Invert molds onto chilled cookie sheets.
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16
Gently bend corners to release lollipops (it may be necessary to let molds stand 30 seconds and then repeat bending).
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If desired, insert each lollipop into cellophane bag and tie decoratively with ribbon.
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18
(Lollipops can be prepared 3 days ahead.
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19
Cover tightly and keep refrigerated.)
