Prepare the ingredients you will be using so they'll be ready to go once the chocolate is melted.
Place the dark chocolate melts into a microwave-safe bowl.
Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Stir in black oil-based color until combined.
Transfer the black chocolate into a tipless bag.
Place 3 of the chocolate transfer sheet rounds in the center of each cavity of the sucker mold. Make sure the textured side of the transfer sheet is facing up towards you.
Snip the end off of the tipless bag & pipe chocolate directly on top of the chocolate transfer sheet so it will not move.
Once chocolate has been piped in all 3 cavitites, tap the mold onto the table to evenly distribute the chocolate.
Place a sucker stick into each cavity & rotate the stick so it is fully submerged in the melted chocolate.
While the chocolate is still wet, add your sprinkle mix to cover the back of the lollipop.
Place the mold in the freezer to set for 10-15 minutes.
When the mold is cloudy, and the candy feels cool, carefully remove each sucker by picking up the stick.
Remove the backing of the transfer sheet.
Yield: 13-15 (depending on how much chocolate is used per sucker)
Preparation Time: 40 minutes, depending on how many are made