Chilli chocolate egg lollies

A chocolaty treat with a kick – easily adapted for the little ones

  • Prep:20 mins
    Cook:10 mins
    Plus setting
  • Easy

Nutrition per serving

  • kcal 61
  • fat 3g
  • saturates 2g
  • carbs 8g
  • sugars 8g
  • fibre 0g
  • protein 1g
  • salt 0g


  • 140g dark chocolate
  • 2-3 pinches hot chilli powder
  • edible red glitter or sprinkles and 12 lolly sticks, to decorate


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


  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.)

  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.

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