Choc-egg lollies

Choc-egg lollies

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(3 ratings)

Prep: 1 hr Cook: 5 mins Plus chilling


Makes about 20
Young and old will love these glitzy egg-shaped lollipops made from chocolate sponge cake

Nutrition and extra info

Nutrition: per serving

  • kcal167
  • fat9g
  • saturates4g
  • carbs19g
  • sugars17g
  • fibre1g
  • protein2g
  • salt0.1g
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  • 400g brownies or un-iced chocolate sponge
  • 100g dark chocolate, melted
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g bar white chocolate, broken into chunks
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • sprinkles, edible glitter, etc, for decorating


  • 2kg bag rice - for standing the lollies in while they set



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • about 20 lolly sticks, skewers or long wooden coffee stirrers, plus cellophane and ribbon if you're wrapping them up


  1. Tip the raw rice into a deep cake tin and cover the top with cling film (so that you can recycle the rice after!).

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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12budgene's picture
27th Mar, 2013
Gorgeous and good for the kiddies.
4th Apr, 2012
These were lovely I wrapped each one in cellophane and gave eash of my friends as gifts, everyone loved them. I used the recipe of Ultimate choclate cake, scrumptious!!
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