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    Home » Recipes » Blog

    Easter Chocolate Freckles

    March 28, 2021 By Sara McCleary Updated November 5, 2021 - This post may contain affiliate links

    Jump to Recipe

    Easter chocolate freckles are a quick and easy holiday treat. Chocolate disks covered in pretty pastel nonpareils and some larger bunny candies. It is the perfect recipe for beginners.

    Easter chocolate freckles on a ceramic tray

    Some of my readers may know these delicious chocolate treats as chocolate nonpareils. Named so after the tiny round sugar sprinkles called nonpareils. Here in Australia we call them chocolate freckles.

    You are using only two ingredients, make sure the chocolate is good quality and one you enjoy eating. Find some pretty sprinkles at your local cake decorating supplier or on-line. There are some really awesome Easter sprinkles out there.

    If you want easy for Easter, this is the chocolate treat for you. And you thought your kitchen chocolate antics couldn't get any easier than my Easter rocky road.

    Sara xxx

    Ingredients

    recipe ingredients
    1. Sprinkles, Candies & Nonpareils: There are many companies that specialise in sprinkles. They sell a whole range of different kinds, and make their own blends of colours or for special occasions. You can also find a range at food specialty shops, supermarkets, and cake decorating suppliers.
    2. Chocolate: Use whatever chocolate you want, white, milk, or dark. The only rule is it's good quality you enjoy eating it. I used dark chocolate from Australian chocolate manufacturer Darrell Lea.
    choclate discs with sprinkles on a ceramic tray with Easter egg

    Recipe Walk Through

    piping chocolate into round moulds

    Place broken up chocolate in a microwave safe bowl and melt in the microwave.

    Put the melted chocolate into a zip lock bag or piping bag, and pipe into shallow round disc moulds.

    See instructions below for making this recipe without a mould.

    Once filled tap the mould on a hard surface a couple of times to remove any air bubbles or level the chocolate.

    tapping the chocolate mould on a hard surface
    adding sprinkles on top of round choc discs

    Sprinkle nonpareils (hundreds & thousands or sprinkles) over the the top of the chocolate in the moulds.

    Give the mould a little shake to distribute the nonpareils evenly.

    shaking excess sprinkles from moulds
    adding bunnies to the choc discs

    Add bunnies or other Easter candies. Make sure to push them in well so they stick to the chocolate.

    Alternatively add the larger candy first and then sprinkle the nonpareils over the top.

    Place chocolate in the fridge to set.

    Once set remove from moulds and store in a ziplock bag or container in the fridge.

    bowls of various sprinkles and nonpareils

    Making chocolate freckles without moulds

    There are numerous ways to make chocolate freckles. I walk through my alternative method below, but you could also use any of the ones listed as well.

    • Use mini muffin tins or small cupcake tins lined with papers. Fill with some melted chocolate and then add nonpareils.
    • Pipe chocolate rounds onto baking paper and then cover with nonpareils.
    • Use plastic ice cube trays, yes they will be oblong not round.
    nonpareils on baking paper

    Line a shallow baking tray with baking paper. Fill with a thick layer or nonpareils.

    Melt chocolate in microwave, place in a piping bag. Leave to cool slightly.

    Pipe rounds of chocolate on top of the layer of nonpariels.

    It is important to let the chocolate cool a little before piping. Otherwise you risk the chocolate seeping through the layer of sprinkles. The finished chocolate freckles won't be as pretty as it will look like the nonpareils have sunk into the chocolate.

    piping chocolate rounds on a layer of nonpareils
    sprinkles on a surface with piped chocolate rounds on top

    Place chocolate freckles in the fridge to set. Once set store in a ziplock bag or container in the fridge.

    Easter chocolate freckles above view
    Easter Chocolate Freckles Recipe

    Easter Chocolate Freckles

    Recipe Author: Sara McCleary
    Easter chocolate freckles are a quick and easy holiday treat. Chocolate disks covered in pretty pastel nonpareils and some larger bunny candies. It is the perfect recipe for beginners.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Setting Time 1 hr
    Total Time 1 hr 10 mins
    Course Confectionery, Sweets
    Cuisine Australian
    Servings 50
    Calories 58 kcal

    Ingredients

    • 400 grams (14 oz) dark chocolate | you can also use white or milk, or a combination
    • 120 grams (4 oz) sprinkles/nonpareils
    • extra small Easter candies to decorate

    Instructions
     

    • Place broken up chocolate in a microwave safe bowl and melt in the microwave.
      Put the melted chocolate into a zip lock bag or piping bag, and pipe into shallow round disc moulds.
      See instructions below for making this recipe without a mould.
    • Once filled tap the mould on a hard surface a couple of times to remove any air bubbles or level the chocolate.
    • Sprinkle nonpareils (hundreds & thousands or sprinkles) over the the top of the chocolate in the moulds.
      Give the mould a little shake to distribute the nonpareils more evenly.
    • Add bunnies or other Easter candies. Make sure to push them in well so they stick to the chocolate.
      Alternatively add the larger candy first and then sprinkle the nonpareils over the top.
      Place chocolate in the fridge to set.
      Once set remove from moulds and store in a ziplock bag or container in the fridge.

    Method without moulds

    • Line a shallow baking tray with baking paper. Fill with a thick layer or nonpareils.
      Melt chocolate in microwave, place in a piping bag. Leave to cool slightly.
    • Pipe rounds of chocolate on top of the layer of nonpariels.
      It is important to let the chocolate cool a little before piping. Otherwise you risk the chocolate seeping through the layer of sprinkles. The finished chocolate freckles won't be as pretty as it will look like the nonpareils have sunk into the chocolate.
    • Place in the fridge to set. Once set store in a ziplock bag or container in the fridge.

    Notes

    There are numerous ways to make chocolate freckles.
    • Use mini muffin tins or small cupcake tins lined with papers. Fill with some melted chocolate and then add nonpareils.
    • Pipe chocolate rounds onto baking paper and then cover with nonpareils.
    • Use plastic ice cube trays, yes they will be oblong, not round.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 58kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 57mgFiber: 1gSugar: 4gVitamin A: 3IUCalcium: 6mgIron: 1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    More Easter Recipes

    Make sure you explore my Easter Recipes section. You will find some great recipes including my traditional family recipe for pashka.

    • So Cute! Easter Chick Cookies
    • Quick and Easy Easter Rocky Road
    • Three Easter Cocktails that will have your Easter Bunny hopping
    • Pashka, Latvian Easter Recipe
    Easter chocolate nonpareils pinterest pin
    Easter chocolate freckle pinterest pin
    « Quick and Easy Easter Rocky Road
    30 Minute Quick Hot Cross Buns Recipe »

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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