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!
Chilli Chocolate Easter Egg Pops
Spicy-sweet chocolate egg pops with a hint of chili — a bold and fun Easter treat.
Course: ChocolateCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
200
kcalTotal time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
140 gram Dark Chocolate
1/2 tsp Hot Chilli Powder
1/2 tsp Edible glitter
12 Pop Sticks
Directions
- 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.)
- 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 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.
- 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.
I get what you’re saying, and yeah, those cases where people meet as adults can explain why the attraction happens.…