Chocolate Caramel Apple Heart Pops

Category: Dessert

Category: Snack

suçons de pommes en coeur au chocolat et caramel

30 mins

40 mins



4 cups (1 L) Rougemont McIntosh Apple Juice

2 tbsp (30 mL) brown sugar

2 tbsp (30 mL) butter

2 tbsp (30 mL) whipping cream

1/4 tsp (1 mL) ground cinnamon

Pinch sea salt

1 pkg (12 oz/340 g) dark chocolate chips

3 apples, sliced into 1/2 inch thick rounds



  1. In heavy-bottom saucepan set over medium-high heat, bring apple juice to boil. Reduce heat to medium-low; simmer for 25 to 30 minutes or until thickened to honey-like consistency and reduced to 1 cup (250 mL).
  2. Stir in brown sugar and butter; cook for 1 to 2 minutes or until simmering. Add cream; cook for 1 minute. Remove from heat. Stir in cinnamon and salt. Set aside.
  3. Meanwhile, melt chocolate in microwave-safe container, stirring every 30 seconds, for 1 to 2 minutes or until smooth. Using a 2 1/2-inch (6 cm) heart-shaped cookie cutter, cut out hearts from apple rounds. Insert lollipop stick into bottom of each heart.
  4. Dip apples into chocolate mixture; arrange on parchment paper–lined tray. Refrigerate for 10 to 15 minutes or until set. Drizzle apple juice caramel over apples; refrigerate until set.
  5. Tip: Any leftover caramel can be refrigerated in an airtight container for up to 1 month. Drizzle over ice cream, fruit, oatmeal or any of your favourite desserts!