John Paul Urizar
Chocolate freckles are a fan favourite for a reason. Simple, perfect chocolate dressed up in a colourful 100s and 1000s jacket. They’re just made for a quick sweet treat with a cup of tea, or an on-the-road sugar fix. These chocolate freckles are made even better with a festive twist, created in the shape of cute Easter bunnies.
Looking for more Easter sweet treats?
Ingredients
Method
In a heatproof bowl, melt chocolate in the microwave in 15 second bursts, stirring between bursts, until melted and smooth. Stand chocolate at room temperature for 15 minutes or until cooled slightly.
Spread the 100s & 1000s over the base of a large shallow tray.
Place the chocolate into a piping bag fitted with a medium plain tube. Working in batches, for egg shapes, pipe ovals of various sizes leaving about 6cm space between each one. Position a paddle pop stick in the centre of each oval as a handle. For bunny shapes, spray the inside edge of the cutter with oil spray and position onto the 100 & 1000s. Pipe a thick layer of chocolate inside the cutter. Refrigerate for 15 minutes or until set. Transfer freckle pops to a baking-paper-lined tray. Repeat with remaining chocolate and 100s & 1000s.
For a speedier set, place the chocolate bark in the fridge to set. Store in an airtight container for up to 2 weeks.
Test Kitchen tip
