Choc-Egg Lollies Recipe
Introduction
These delightful choc-egg lollies combine rich brownies with silky chocolate coatings, perfect for festive treats or Easter egg hunts. Easy to make and fun to decorate, they’re a sweet project for home cooks of all skill levels.
Ingredients
- 400g brownies or un-iced chocolate sponge
- 100g dark chocolate, melted
- 200g bar white chocolate, broken into chunks
- Sprinkles, edible glitter, etc., for decorating
- 2kg bag rice (for standing the lollies while they set)
- About 20 lolly sticks, skewers, or long wooden coffee stirrers
- Cellophane and ribbon (optional, for wrapping)
Instructions
- Step 1: Tip the raw rice into a deep cake tin and cover the top with cling film. This will help you recycle the rice after use.
- Step 2: Crumble the brownies into a food processor, add the melted dark chocolate, and blend until well mixed.
- Step 3: Scoop tablespoons of the mixture and roll them into egg shapes between your hands.
- Step 4: Gently insert a lolly stick or skewer halfway into each egg. Carefully poke the stick into the rice so the eggs stand upright. Chill for 2–3 hours until firm.
- Step 5: Melt the white chocolate gently over a pan of barely simmering water or in a microwave on low. Remove from heat and let it cool for 1–2 minutes to thicken slightly.
- Step 6: One by one, dip the chilled chocolate eggs into the melted white chocolate, letting excess drip back into the bowl.
- Step 7: Stand the coated lollies back in the rice-filled tin. Dip or roll them in sprinkles or edible glitter for decoration.
- Step 8: Chill the decorated lollies for 1–2 hours or overnight until the chocolate is fully set and hard.
- Step 9: Enjoy the lollies as they are, or wrap them in small squares of cellophane. Gather the cellophane around the stick below the egg and tie with ribbon for a festive touch.
Tips & Variations
- Use colored or flavored sprinkles to match holidays or parties for added fun.
- Swap white chocolate for milk or colored candy melts for a different look and taste.
- If you don’t have a food processor, crumble brownies finely by hand and mix thoroughly with melted dark chocolate.
- For firmer eggs, chill the rolled shapes longer before dipping.
Storage
Store the choc-egg lollies in an airtight container in a cool, dry place. They will keep well for up to one week. Avoid refrigeration if possible, as it can cause condensation and affect the chocolate’s texture. If chilled, bring to room temperature before serving. Wrapped lollies can be gifted or stored easily without losing freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cake instead of brownies?
Yes, un-iced chocolate sponge works well as a substitute. The texture will be slightly different but still delicious.
How do I prevent the white chocolate coating from melting the brownie mixture?
Let the melted white chocolate cool a little to thicken before dipping. This prevents it from melting the chilled brownie eggs.
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Choc-Egg Lollies Recipe
- Total Time: 3 hours 30 minutes (including chilling time)
- Yield: About 20 choc-egg lollies 1x
Description
Delightful homemade choc-egg lollies made from crumbled brownies mixed with dark chocolate, shaped into eggs on sticks, and coated with silky white chocolate. Finished with colorful sprinkles or edible glitter, these chocolate treats are perfect for Easter or any festive occasion.
Ingredients
Main Ingredients
- 400g brownies or un-iced chocolate sponge
- 100g dark chocolate, melted
- 200g bar white chocolate, broken into chunks
Decorations and Extras
- Sprinkles, edible glitter, etc. for decorating
- Approx. 20 lolly sticks, skewers or long wooden coffee stirrers
- 2kg bag of rice (to stand lollies in while they set)
- Cellophane and ribbon (optional, for wrapping)
Instructions
- Prepare Rice Base: Tip the raw rice into a deep cake tin and cover the top with cling film. This will support the lollies upright while they set and allows you to recycle the rice after use.
- Make Chocolate Egg Mixture: Crumble the brownies into a food processor and add the melted dark chocolate. Whizz the mixture until well combined, forming a consistent chocolaty dough.
- Shape Eggs: Scoop tablespoons of the mixture and roll between your hands into egg shapes. Gently insert a lolly stick or skewer about halfway into each egg. Poke each into the rice base to stand upright. Chill the eggs in the fridge for 2–3 hours until really firm.
- Melt White Chocolate: Gently melt the white chocolate in a bowl over a pan of barely simmering water, or microwave on a low setting. Once melted, remove from heat and let it cool for 1–2 minutes to thicken slightly, improving coating consistency.
- Coat Eggs with White Chocolate: Dip each chilled chocolate egg into the white chocolate, allowing excess to drip back into the bowl. Place the coated lollies back into the rice tin to stand upright.
- Add Decorations: Pour sprinkles or edible glitter into small bowls. Dip or roll the white chocolate-coated eggs in the decorations gently to coat evenly.
- Final Chill: Return the decorated lollies to the fridge for 1–2 hours, or overnight, until the white chocolate has hardened completely.
- Optional Wrapping: If desired, wrap the lollies in small squares of cellophane, gathering it around the stick below the egg, and tie with pretty ribbon, perfect for gifting or Easter egg hunts.
Notes
- Using cling film over the rice helps keep the rice clean for reuse.
- Ensure white chocolate has cooled slightly to a thicker consistency to prevent drips during coating.
- Try mixing different decorations like edible glitter or colored sugar for variety.
- Store the choc-egg lollies in a cool place or fridge until ready to serve.
- These treats are great for kids’ parties or as homemade gifts.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (melting chocolate)
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: Chocolate eggs, brownie lollies, Easter treats, homemade chocolate, white chocolate coating, festive desserts
