Chilli chocolate egg lollies
- Sarah Cook
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Makes 10-12
Easy
Prep: 20 mins
Cook: 10 mins
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A chocolaty treat with a kick - easily adapted for the little ones
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Ingredients
Nutrition
Units:
MetricUS
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140g dark chocolate
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2-3 pinches hot chilli powder
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edible red glitter or sprinkles
and 12 lolly sticks, to decorate
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Nutrition: per serving
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kcal61
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fat3g
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saturates2g
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carbs8g
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sugars8g
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fibre0g
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protein1g
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salt0g
low
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Method
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step 1
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.)
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step 2
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.
RECIPE TIPS
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.
Recipe from Good Food magazine, April 2011
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