Easter Chocolate

1hr 25m
Preparation/cooking time: ca. 25m + Refrigerate: ca. 60m

For 4 servings

Nutritional Information

Contains 214 Kcal, 3g Protein, 21g Carbohydrates, 13g Fat


  • 150 g white chocolate, finely chopped
  • some sugar eggs
  • 0.25 sachet saffron
  • 4 lollipop sticks

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  • Melt the chocolate in a thin-sided bowl over the just-boiling bain-marie, stir until smooth.
  • Divide the chocolate into the cups and leave to cool a little. Top with the mini-eggs and saffron and insert one wooden stick into each chocolate cup, chill for about an hour.
  • Dissolve the chocolate spoons in 200 ml of hot milk.
  • Dissolve the chocolate spoons in 200 ml of hot milk, top up with 100 ml of cold milk and add ice cubes if desired.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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