- Cook Time: 20 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 167
- Carbohydrate Content: 19g
- Fat Content: 9g
- Fiber Content: 1g
- Protein Content: 2g
- Saturated Fat Content: 4g
- Sodium Content: 0.1g
- Sugar Content: 17g
Choc-egg lollies Recipe
Choc-egg lollies is a Edible gift recipe for 4 - 8 people, takes only 5 mins; recipe has brownie, dark chocolate and white chocolate.
- Dark Chocolate - 100g dark chocolate, melted
- Rice - 2kg bag rice - for standing the lollies in while they set
- White Chocolate - 200g bar white chocolate, broken into chunks
- Edible Glitter - sprinkles, edible glitter, etc, for decorating
- Brownie - 400g brownies or un-iced chocolate sponge
- Skewer - about 20 lolly sticks, skewers or long wooden coffee stirrers, plus cellophane and ribbon if you're wrapping them up
- Tip the raw rice into a deep cake tin and cover the top with cling film (so that you can recycle the rice after!).
- Crumble the brownies into a food processor and dollop in the melted dark chocolate. Whizz until well mixed. Scoop out tbsps of the mixture and roll into egg shapes between your hands. Gently poke a lolly stick or skewer in about halfway, poke into the rice to stand up, and chill for 2-3 hrs until really firm.
- Melt the white chocolate gently in a bowl over a pan of barely simmering water (or in a microwave on Low), then take off the heat and let cool for 1-2 mins to thicken slightly. One by one, dip the chocolate eggs into the white chocolate to coat, then let the excess drip back into the chocolate bowl. Stand the lollies in the rice-filled cake tin. Tip the sprinkles into small bowls, then dip the egg lollies in, gently rolling them around and coating them. Chill again for 1-2 hrs, or overnight, until the chocolate is really hard and set.
- Nibble lollies as they are, or if they are for an egg hunt, wrap them in small squares of cellophane, gathering it up around the stick below the egg and tying with pretty ribbon.