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Halloween Lollipops

Halloween Lollipops

Name: Halloween Lollipops
Prep time: 30 min
Cook time: 20 min
Yield: 10 lollipops
Ingredients: 70 g Milk couverture; 70 g White couverture; 70 g Dark couverture; 10 Lollipop sticks; 55 g Halloween Sprinkle decor; as needed Chocolate or Sugar decoration (e.g. Halloween discs); 60 g couverture of your choice; 40 g Halloween Sprinkle decor; as needed Sugar decoration or chocolate eyeballs to stick on; 70 g Milk couverture; 70 g White couverture; 70 g Dark couverture; 10 Lollipop sticks; 55 g Halloween Sprinkle decor; as needed Chocolate or Sugar decoration (e.g. Halloween discs); 60 g couverture of your choice; 40 g Halloween Sprinkle decor; as needed Sugar decoration or chocolate eyeballs to stick on

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Posted on: 2026-10-13

By Alessandra Zenucchi

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Halloween Lollipops made of chocolate with Sprinkles, decoration and ribbons on a dark background

Chocolate Lollipops with Sprinkles and decoration, to nibble, give as a gift and use as a place card

approx. 30 min. active Easy ↓ To the recipe

Quantity10 Lollipops

Active timeapprox. 30 min.

Total timeapprox. 1 hr. (incl. chilling)

with milkwith soy

Sometimes it doesn't take much for a big appearance: chocolate, a stick and a handful of Halloween Sprinkles, and your Lollipop is ready, one that nobody will simply leave lying around.

The Lollipops are cast in a Chocolate mold. The decoration either goes into the mold first and then shows on the front after unmoulding, or you press a chocolate disc into the still soft chocolate. If you like it even more colourful, dip the finished Lolli at the edge in couverture and roll it in Sprinkles.

Milk, white or dark, which couverture you use is up to you. We made all three. The Lollipops decorate the Halloween table, serve as a place card and, in a Transparent bag with a ribbon, are a little gift that everyone is happy to receive.

Packaged Halloween Lollipops with ribbons in jars full of Sprinkles

Halloween Lollipops with a Sprinkles edge and eyeball decoration

Three packaged Lollipops as a gift in front of a brick wall

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Ingredients Step by step Recipe card Accessories Tips Frequently asked questions

Ingredients

Quantity:

Lollipops

70 gMilk couverture

70 gWhite couverture

70 gDark couverture

10Lollipop sticks

Decoration in the mould

55 gHalloween Sprinkle decor

as neededChocolate or Sugar decoration (e.g. Halloween discs)

For the sprinkle rim (optional)

60 gcouverture of your choice

40 gHalloween Sprinkle decor

as neededSugar decoration or chocolate eyeballs to stick on

Step by step

If you're in a hurry: the compact recipe card further down sums it all up.

Preparing

Polish the mold

Polish the cavities of the lollipop chocolate mold with a bit of cotton wool or kitchen paper. This may sound like an unnecessary step, but it is the most important one: only in a clean, polished mold do the Lollipops get their shine and release easily later on.

Temper the couverture

Temper the couverture. Only tempered chocolate contracts slightly as it sets, releases from the mold, shines and breaks with a snap. We show you how step by step in the post tempering couverture correctly. It works most easily with a tempering device.

Whether milk, white or dark is a matter of taste, take one type or all three.

Casting the Lollipops

Add decoration to the mold

Scatter Halloween Sprinkles or Sugar decoration over the bottom of the cavities. What lies at the bottom now will later be the front of the Lollipop.

Scattering Halloween Sprinkles into the cavities of the lollipop chocolate mold

Insert the sticks

Lay the sticks into the grooves of the mold so that they reach well into the centre of the cavity.

Lollipop chocolate mold with Sprinkles and inserted sticks

Laying the sticks into the grooves of the mold

Fill in the couverture

Fill the tempered couverture into a Piping bag and pipe it into the cavities until they are completely filled. Then tap the mold a few times lightly on the work surface so air bubbles rise and the chocolate spreads evenly.

Prefer a picture instead of Sprinkles? Then gently press a chocolate plaque into the still soft couverture.

Pressing a Halloween chocolate plaque into the soft couverture

Chill and unmold

Place the mold in the fridge for about 20 minutes. As soon as the chocolate visibly comes away from the edge, turn the mold over and let the Lollipops fall out.

Releasing the finished Halloween Lollipops from the mold

Sprinkles rim (optional)

Dip the rim in couverture

For the colourful rim, dip the set Lollipops sideways into tempered couverture and turn them once all the way round.

Dip the Lollipop rim into tempered couverture

Roll in Sprinkles

Roll the rim in Halloween Sprinkles immediately, while the couverture is still moist, and place the Lollipops on baking paper to set.

Roll the couverture rim in Halloween Sprinkles

Stick on the decoration

Finally, use a dab of couverture to stick Sugar decoration or chocolate eyeballs in the centre. Let it set briefly and you are done!

Pipe a dab of couverture onto the Lollipop as glue

Compact · for printing