Double Dipped Chocolate Covered Chestnut “Pops”

Chocolate Covered Chestnuts

Chestnuts and chocolate are a classic pairing, and this recipe is a simple no-fuss way to show off these traditional flavors in a fun dessert “pop”. Sprinkle the finished pops with anything you like – coconut, salted nuts, chopped fruit or even a bit of icing to make them an extra-special treat.

Chocolate Covered Chestnuts
Double Dipped Chocolate Covered Chestnut "Pops"
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Servings Prep Time
10 pops 25 minutes
Passive Time
30 minutes
Servings Prep Time
10 pops 25 minutes
Passive Time
30 minutes
Chocolate Covered Chestnuts
Double Dipped Chocolate Covered Chestnut "Pops"
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 pops 25 minutes
Passive Time
30 minutes
Servings Prep Time
10 pops 25 minutes
Passive Time
30 minutes
Ingredients
Servings: pops
Units:
Instructions
  1. Break chocolate bar into pieces, and place in microwave-safe bowl. Heat for 30 seconds, then remove and stir for 10-15 seconds to distribute the heat evenly and allow the chocolate to melt. Place back into microwave and repeat this process until the chocolate is completely melted.
  2. Once the chocolate is melted and smooth, add the olive oil and stir to incorporate. Set aside.
  3. Lay out a sheet of wax or parchment paper onto a cutting board or large plate, and open the package of chestnuts and place in a small bowl. Take a lollipop stick, toothpick or skewer and pierce two chestnuts at a time (flat sides together), then dip into the melted chocolate to cover completely.
  4. Place each dipped chestnut “pop” onto the wax or parchment paper. Once all are dipped, place in refrigerator or freezer until chocolate has hardened (about 15 minutes).
  5. Once cooled, dip the “pops” a second time in the chocolate, then place on a fresh piece of wax paper. Sprinkle them with coconut, toasted sesame seeds, finely chopped fruit or drizzle with icing. Cool again to set the chocolate, then serve.
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