Keep the kids occupied with this fun recipe for mini easter egg lollipops.


  • 400 g 70% dark chocolate (good quality)
  • 12 small chocolate egg moulds (make sure that they are dry and clean)#
  • 50 g white chocolate (for decoration)
  • special chocolate colourings


  • Tempering Chocolate:
  • Tempered chocolate simply means melting chocolate, cooling it down and heating it up again slightly.
  • Step 1: First, chop the chocolate quite finely and place 150g in a glass bowl. Melting the chocolate - there are two ways of doing this:
  • Method 1: Microwave
  • This is the way that I always use. PLEASE FOLLOW INSTRUCTIONS CAREFULLY. Place the chocolate in a plastic the microwave and heat on the lowest setting for 1 minute.
  • Stir with a spatula and heat again using the lowest setting for one minute.
  • Repeat this until the chocolate is melted.
  • DO NOT BE TEMPTED TO USE A HIGHER SETTING AS THE CHOCOLATE WILL BURN. Stir the remaining chocolate and leave for 5 minutes.
  • Method 2: Bain-Marie
  • Use a saucepan that is large enough to fit your glass bowl and half fill with water. Bring the water to the boil and remove from the heat.
  • Place the glass bowl with the chocolate in it on top of the saucepan. Stir continuously until the chocolate has melted.
  • Remove from the bowl from the saucepan and allow to cool for ten minutes.
  • Step 2 COOLING DOWN:
  • Stir the chocolate and add the remaining 50g of finely chopped chocolate
  • Stir until melted and lump free.
  • Now we need to reheat the chocolate – if using the microwave method, use the lowest setting and place in the microwave for FIVE SECONDS.
  • If using the bain marie method – heat the water in the saucepan, remove from the heat and place the bowl with the chocolate in it on top of the saucepan for 15 SECONDS ONLY.
  • Step 3 REHEATING:
  • Check the chocolate is ready by dipping the tip of a teaspoon into the chocolate and set aside. The chocolate should be set/hardened in less than five minutes. It will be shiny and glossy.
  • Step 4:
  • Pour the chocolate into the eggs moulds. Make sure all the moulds are covered with an even layer of chocolate.
  • Then turn the moulds up side down over the bowl to remove any extra chocolate. Allow to set in a cool, dry place – not the fridge.
  • Scrape away any remaining chocolate from the mould. Turn out onto a sheet of cling wrap or baking parchment. Carefully ease out of the mould.
  • There are may ways of filling the chocolate eggs.
  • * Chop and roast 100g hazlenuts, mix with 100g of chocolate spread.
  • * Melt 150g of white chocolate with 4 floz UHT cream and 2 floz raspberry coulie. Allow to cool and set. Then whip and fill.
  • * 100g of milk chocolate melted stir in 50g rice crispies, 50g dried cranberries.
  • Once filled pipe a little melted chocolate around the edge and stick together. Then dip a lolly pop stick into a little melted chocolate. Make a small hole into the easter egg and insert the stick.

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