Easter is coming! Get into the spirit with these cute chocolate egg lollies!
While my husband criticized my usage of the word ‘’lollies’’, I asked him if he had a better suggestion. He wanted to title this recipe as ‘’chocolate on a stick’’. I laughed, shook my head as in ‘’sweety, you don’t know what you are talking about’’ and went right on with titling this post as lollies. Yup I’m a rebel.
Moving on to the recipe though. All the material you need is 1x Easter egg silicon mold, lolly sticks, and patience. I used my Wilton Easter egg mold with 12 cavities as you can see here.
You want the cavities to be clean and most importantly completely dry. Then you can melt the chocolate and start filling the first layer. Color the chocolate in different colors and fill into a piping bag or fill into cavities with a small spoon.
Now you need to leave it in a cold place to firm up. Once that is done you can pour the second layer on top. Let that firm up again.
Once they have hardened, you can easily press them out and glue the wooden sticks on them.
- 350g white couverture* (12.3oz)
- food coloring of choice
- sprinkles, optional
- 2 teaspoons glucose syrup or more chocolate for gluing
- Cut the couverture into small pieces and put equal amounts into different pots.
- Melt each set and add food coloring of your choice (I added pink and green and left one white).
- With a piping bag or small spoon carefully spread into the first layer of the cavities. (If you want to add sprinkles do that before). Let it harden completely in the fridge.
- For the second layer spoon about 2 teaspoons of chocolate into the cavities. You want to fill the cavities about 1/3 full. Let it harden completely and then press out of the cavities.
- To glue on the sticks, either use glucose syrup or more chocolate and let it dry again.
- *I also tried these with cake melts instead of couverture but had no luck as the cake melts stuck to the silicon and the first layer broke off when pressing them out.
- Store these in the fridge for up to 4 weeks.