300g nut-free brownies (we used Waitrose brownies)
50g chocolate, finely chopped
100ml single cream
sprinkles, to decorate
Cut the brownie into 24 pieces,
then use your hands (greasing them
if necessary) to roll each piece into
a little ball about the size of a truffle.
Insert a lolly stick, or wooden coffee
stirrer snapped in half, into each ball.
Place the chocolate into a large bowl.
Bring the cream just to the boil in a small
pan, then pour over the chocolate. Leave
for a few mins until starting to melt,
then stir until smooth. Dip the brownie
lollipops into the melted chocolate until
coated all over, scatter over the sprinkles
to decorate, then leave for 30 mins until
set. Try inserting the lolly sticks into an
empty egg box to allow them to cool
upright. Can be made up to 2 days in
advance and stored in a cool place.