Choc Egg Lollies Recipes

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CHILLI CHOCOLATE EGG LOLLIES



Chilli chocolate egg lollies image

A chocolaty treat with a kick - easily adapted for the little ones

Provided by Sarah Cook

Categories     Treat

Time 30m

Yield Makes 10-12

Number Of Ingredients 3

140g dark chocolate
2-3 pinches hot chilli powder
edible red glitter or sprinkles and 12 lolly sticks, to decorate

Steps:

  • Draw an egg shape about 6cm long, and use as a template to draw about 10-12 shapes on sheets of baking parchment. Hole-punch a piece of paper a bit bigger than the egg shape, to make a polka-dot stencil. (By folding the paper in half, you can get holes right to the middle of it.)
  • Melt the chocolate in a bowl over a pan of barely simmering water. Stir in chilli (taste to check heat). Spread a spoon or two of chocolate inside each egg shape. Add a lolly stick to each. Hold the stencil just over the wet surface of one of the lollies and stick into place with Blu-Tack, but don't let it touch. Sprinkle edible glitter or sprinkles over, then gently lift off the stencil. Repeat to decorate the rest, then leave somewhere cool to set.

Nutrition Facts : Calories 61 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 1 grams protein

CHOC-EGG LOLLIES



Choc-egg lollies image

Young and old will love these glitzy egg-shaped lollipops made from chocolate sponge cake

Provided by Good Food team

Categories     Snack, Treat

Time 1h5m

Yield Makes about 20

Number Of Ingredients 6

400g brownies or un-iced chocolate sponge
100g dark chocolate , melted
200g bar white chocolate , broken into chunks
sprinkles, edible glitter , etc, for decorating
2kg bag rice - for standing the lollies in while they set
about 20 lolly sticks, skewers or long wooden coffee stirrers, plus cellophane and ribbon if you're wrapping them up

Steps:

  • Tip the raw rice into a deep cake tin and cover the top with cling film (so that you can recycle the rice after!).
  • Crumble the brownies into a food processor and dollop in the melted dark chocolate. Whizz until well mixed. Scoop out tbsps of the mixture and roll into egg shapes between your hands. Gently poke a lolly stick or skewer in about halfway, poke into the rice to stand up, and chill for 2-3 hrs until really firm.
  • Melt the white chocolate gently in a bowl over a pan of barely simmering water (or in a microwave on Low), then take off the heat and let cool for 1-2 mins to thicken slightly. One by one, dip the chocolate eggs into the white chocolate to coat, then let the excess drip back into the chocolate bowl. Stand the lollies in the rice-filled cake tin. Tip the sprinkles into small bowls, then dip the egg lollies in, gently rolling them around and coating them. Chill again for 1-2 hrs, or overnight, until the chocolate is really hard and set.
  • Nibble lollies as they are, or if they are for an egg hunt, wrap them in small squares of cellophane, gathering it up around the stick below the egg and tying with pretty ribbon.

Nutrition Facts : Calories 167 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

CANDEREL CHOCOLATE EGG LOLLIES



Canderel chocolate egg lollies image

Yield 4 large lollies

Number Of Ingredients 4

3 x 85g Canderel milk chocolate slabs
A clear plastic chocolate mold with 4 compartments (in the shape of your choice) with spaces for the sticks
4 plastic or wooden lollipop sticks
Glitter for dusting (optional)

Steps:

  • Ensure the mold is clean and dry before starting. Bring two cups of water to the boil in a large pot. Place a smaller pot or bowl over the larger one. Break the Canderel milk chocolate into pieces and place in the small bowl. Turn the heat down to a simmer and gently melt the chocolate, stirring occasionally with a wooden spoon.
  • Place the molds on a hard, flat surface and pour the melted chocolate into them. Gently tap the mold onto the hard surface to get rid of any air bubbles.
  • Insert the stick at an angle about 3cm into the chocolate, ensuring that it's covered. Lay the stick down flat in the stick channel. Place the mold in the fridge to set. When set, the chocolate will start coming away from the mould and no longer look wet.
  • Once completely set, remove the chocolate from the molds. Sprinkle glitter as desired, taking care not to touch the chocolate.
  • Store in an airtight container, in a cool dark place (not the fridge).

Nutrition Facts :

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