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Martha's Easter chocolate lollipops
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These simple chocolate treats make a great homemade alternative to shop-bought eggs – and children will love making them too
100g milk or dark chocolate
50g white chocolate
Waitrose Cooks’ Homebaking Freeze Dried Raspberries (optional)
Coloured sprinkles (optional)
12 lollipop sticks (not available from Waitrose)
1. Line a flat baking tray with baking parchment. Cut out a small egg-shaped template, about 6cm long, and use it to outline stencils on the parchment paper with a pencil. Then turn the parchment over so the pencil side is down to avoid getting marks on the chocolate.
2. Break up the dark or milk chocolate and place it in a heatproof bowl over a pan of simmering water. Leave to melt, stirring occasionally, until all the lumps have gone. Remove from the heat.
3. Melt the white chocolate in the same way, or use a microwave in 20 second bursts, stirring in between each period. Pour the white chocolate into a piping bag.
4. Using the back of a teaspoon, spread a thin disc of dark or milk chocolate onto each stencil. Use the white chocolate to pipe patterns on top. Try piping dots and drag a cocktail stick through them to create a swirly effect.
5. Take a lollipop stick and lay it about a third into the chocolate egg. Twist the stick around to make sure it is completely covered.
6. Decorate with freeze-dried raspberries or sprinkles, then leave for at least 1 hour to set before packaging – or eating straight away!
Typical values per serving: