Lindor Mini Easter Egg Pops
Lindt Excellence White Vanilla Bar 100g
- You will need:
- 12 x lollipop sticks
- 12 x 18 g LINDT LINDOR Milk Chocolate Eggs (see tip)
- 200 g Lindt Excellence White Chocolate with a Touch of Vanilla, chopped
- To decorate:
- Your choice of sugar sprinkles and edible decorations (you could also use freeze dried raspberries or finely grated chocolate)
- Coloured royal icing or writing icing
Put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool - but not set.
Carefully peel away the foil wrapper from the bottom of each egg to expose a small area of chocolate and gently insert a lollipop stick, pushing halfway into the centre. Completely remove and discard the foil wrapper.
Gently dip the eggs into the cooled melted chocolate, swirling to coat completely. Gently tap against the side of the bowl to remove excess chocolate.
Hold over a plate (or sheet of greaseproof paper) and sprinkle with your choice of decorations - if using royal icing or writing icing, leave the chocolate coating to set (see next step) before piping on your decorative pattern.
Carefully stand in tall glasses or the holes of a colander or grater (taking care to ensure they do not touch) until set. Repeat with the remaining eggs.
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