Martha's Easter chocolate lollipops

These simple chocolate treats make a great homemade alternative to shop-bought eggs – and children will love making them too

  • Preparation time: 15 minutes + cooling
  • Total time: 15 minutes

Makes: 12


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!