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.
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
What's in this post
Ingredients
- 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.
- 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.
Recipe Walk Through
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 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.
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.
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 chocolate freckles in the fridge to set. Once set store in a ziplock bag or container in the fridge.
Printable Recipe
Easter Chocolate Freckles
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.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- 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.
- 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;
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
More Easter Recipes
Make sure you explore my Easter Recipes section. You will find some great recipes including my traditional family recipe for pashka.
Leave a Reply