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Le Chaudron recipe
Sucettes fantômes au chocolat blanc
White chocolate marshmallow ghost pops
⏱ 40 minServes 12Easy130 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
200 g (7 oz)white chocolate
12marshmallows
24dark chocolate chips
12lollipop sticks
2 tbspwhite sprinkles
- 200 g (7 oz) white chocolate
- 12 marshmallows
- 24 dark chocolate chips
- 12 lollipop sticks
- 2 tbsp white sprinkles
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Push a lollipop stick into each marshmallow without going all the way through, so it holds firmly as the soft base of each little ghost.
- Melt the white chocolate in the bowl set over the pan of simmering water, stirring gently until smooth and runny.
- Dip each marshmallow in the melted white chocolate, turning to coat, then let the excess drip off to form a ghostly shape.
- Lay the pops on the parchment-lined sheet, pulling a drop of chocolate downward to make the ghost’s wavy tail.
- Right away, press two dark chocolate chips onto each pop for round ghost eyes, while the white chocolate is still soft enough for them to stick.
- Scatter with a few white sprinkles, then chill for about 20 minutes until the chocolate hardens.
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