We all know by now that I’m not supposed to be having sugar 🙁 but I loooove chocolate…
was kind enough to give me a hamper of treats so I don’t have to sit out this Easter… and you know what! the chocolate is ACTUALLY quite nice, seriously I prefer it to sugary brands, I kid you not, the chocolate has a great texture and they even have different flavours…Rob says it’s cause my body knows I’m not allowed others, but I beg too differ and I caught him eating like half a slab… whose body knows what now buddy?
They shared this great recipe for Easter lollies and I thought, hey why not make for my birthday, soooo I did… NOM NOM NOM
HAPPY BIRTHDAY TO ME
|Dark chocolate bow see, I got all creative
Here is their recipe (I made 3 bunnies with a slab and a half of choc though)
Serves: Makes 4 large lollies
- 3 x 85g Canderel milk chocolate slabs
- Clear plastic chocolate egg mould (or any other shape you fancy) with 4 compartments and spaces for sticks
- 4 plastic or wooden lollipop sticks
- Glitter for dusting (optional)
- Make sure the mould is clean and dry before starting. Bring two cups of water to the boil in a large pot. Place a smaller pot or bowl over the larger one. Break the Canderel milk chocolate into pieces and place in the small bowl. Turn the heat down to a simmer and gently melt the chocolate, stirring occasionally with a wooden spoon.
- Place the moulds on a hard, flat surface and pour in the melted chocolate. Gently tap the mould on the hard surface to get rid of any air bubbles.
- Insert the stick at an angle about 3cm into the chocolate, ensuring that it’s well covered. Press the stick down flat in the stick channel, then place the mould in the fridge to set. When set, the chocolate will start coming away from the mould and no longer look wet.
- Once completely set, remove the chocolates from the moulds. Sprinkle over some glitter and store in an airtight container in a cool dark place (not the fridge).
- *product for review