Chilli chocolate egg lollies
By Sarah Cook
A chocolaty treat with a kick – easily adapted for the little ones
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Prep:20 mins
Cook:10 mins
Plus setting - Easy
Nutrition per serving
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kcal 61
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fat 3g
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saturates 2g
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carbs 8g
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sugars 8g
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fibre 0g
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protein 1g
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salt 0g
Ingredients
- 140g dark chocolate
- 2-3 pinches hot chilli powder
- edible red glitter or sprinkles and 12 lolly sticks, to decorate
Tip
White chocolate & popping candy lolliesSwap 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.
Method
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.
