These little beauties will keep covered in refrigerator for up to one week so plan ahead as a gift for Mother's Day. If this quantity of lollipops seems too much for immediate use freeze some to enjoy, or gift, later. Make sure they are tightly covered in the freezer.

INGREDIENTS

METHOD

· Into a small heavy-based saucepan set over a medium heat pour cream. Heat cream to just below boiling. Remove saucepan from heat and add mint leaves. Leave at room temperature for 15 minutes to steep. Pour cream through a sieve to remove mint.

· Return mint-flavoured cream to saucepan and set it over a medium heat. Heat cream to just below boiling. Remove saucepan from heat.

· Place first measure of white chocolate into a heatproof bowl.

· Pour hot mint-infused cream over white chocolate in bowl and stir until smooth. {You may need to place the bowl over a small pot of simmering water set over a low heat to completely melt chocolate.} Place mixture into refrigerator for 2 hours or until firm.

· Remove from refrigerator and scoop a heaped teaspoon (10g) of mixture onto a working surface and roll into a ball with your hands. Continue with remaining mixture until you have 50 little balls. Place balls onto a tray free flow and freeze for up 2 hours or until frozen. {If you do not wish to immediately continue, with dipping and inserting sticks to complete lollipops, place frozen balls into plastic bags, make airtight, and freeze for up to 3 months.}

· Line a tray with aluminium foil. Place second measure white chocolate into a small heatproof bowl. Place bowl over a pot of simmering water set over a low heat. Stir until chocolate begins to melt. Remove bowl from heat and continue to stir until chocolate has melted.

· Dip frozen balls into chocolate to completely coat. {A dipping swirl available at kitchen shops is a useful tool.} Place onto foil-lined tray. Leave at room temperature for 30 minutes or until chocolate has set.

· Place dark chocolate into a small heatproof bowl. Place bowl over a pot of simmering water set over a low heat. Stir until chocolate begins to melt. Remove bowl from heat and continue to stir until chocolate has melted. Using a fork drizzle dark chocolate over truffles. Refrigerate until set.

· Using a small paring knife, dig a hole in the base of each truffle, making sure it is large enough and deep enough for the stick (half straw) to fit into the truffle securely.

· Push a half straw into each truffle. Store covered in refrigerator for up to one week or in freezer for up to three months.