1- Cut the foie gras mousse into 18 thick slices. Set aside.
2- In a double boiler, melt the chocolate.
3- Insert a lollipop stick into each slice of foie gras. Quickly dip each round of foie gras mousse into the melted chocolate. Let it drip a bit and roll the first 6 ‘candies’ of chocolate foie gras in the chopped pistachios. Place on a plate covered with parchment paper.
4- Repeat the same process for the next 6, but roll them in shredded coconut. For the last 6, place them on the parchment paper and sprinkle a few grains of fleur de sel on each one.
5- Refrigerate the lollipops for at least one hour before serving (these lollipops can be prepared and refrigerated up to 24 hours before serving).