Chilli chocolate egg lollies
A chocolaty treat with a kick - easily adapted for the little ones
Difficulty and servings
Makes 10-12
Preparation and cooking times
Prep 20 mins
Cook 10 mins
plus setting
- 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.
White chocolate & popping candy lollies
Swap dark chocolate for 140g white chocolate and chilli for 2 tbsp popping candy. Scatter with sprinkles and leave to set. Buy popping candy from sweet shops, Waitrose, or handycandy.co.uk.
PER SERVING
61 kcalories, protein 1.0g, carbohydrate 8.0g, fat 3.0 g, saturated fat 2.0g, fibre 0.0g, sugar 8.0g, salt 0.0 g
Recipe from Good Food magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1161642/
http://www.bbcgoodfood.com/recipes/1161642/
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Ingredients
- 140.0g dark chocolate
- 2-3 pinches hot chilli powder
- edible red glitter or sprinkles and 12 lolly sticks, to decorate
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These pretty yet sophisticated sweets make lovely stocking fillers or small Christmas gifts
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Difficulty and servings
Makes 10-12
Preparation and cooking times
Prep 20 mins
Cook 10 mins
plus settingIngredients
- 140.0g dark chocolate
- 2-3 pinches hot chilli powder
- edible red glitter or sprinkles and 12 lolly sticks, to decorate
PER SERVING
61 kcalories, protein 1.0g, carbohydrate 8.0g, fat 3.0 g, saturated fat 2.0g, fibre 0.0g, sugar 8.0g, salt 0.0 g
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