EASTER RECIPES CONFECTIONERY OCCASIONS

Chilli Chocolate Easter Egg Pops

Chilli Chocolate Easter Egg Pops

Summary

Servings 10-12
Time Needed Prep
Cook
Ingredients 4
Difficulty Easy

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Ingredients

  • 140 g Dark Chocolate
  • 1/2 tsp Hot Chilli Powder
  • 1/2 tsp Edible Glitter
  • 12 Pop Sticks

Nutrition Information

Qty per
48g serve
Qty per
100g
Energy 200cal 414cal
Protein 4.53g 9.39g
Fat (total) 5.9g 12.1g
 - saturated 2.9g 6g
Carbohydrate 36g 74g
 - sugars 6.7g 13.9g
Dietary Fibre 2.57g 5.31g
Sodium 458mg 948mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Chilli Chocolate Easter Egg Pops

These Chilli Chocolate Easter Egg Pops pack a punch, but can be tamed down for the kids. They’re lovely for Easter events, or for when you’re just feeling a little crafty. Don’t be afraid to mix it up with milk or even white chocolate, or some food colouring. We’ve seen some great variety from our fans, and we love it!

Method

  1. Draw an egg shape about 6cm long, and use as a template to draw about 10-12 shapes on sheets of baking paper. 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.

  3. Add a pop 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.

  4. For a kid friendly option: Swap dark chocolate for 140g white chocolate and chilli for 2 tbsp popping candy. Scatter with sprinkles and leave to set.

pops | Stay at Home Mum.com.au

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