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