Chocolate Bunny Pops
That’s p-o-p-s, as in lollipops
The Easter Bunny is an integral part of most Easter celebrations in the U.S, so why not try these delectable chocolate bunny treats that are easy to individualize and fun to eat? Get creative and use string licorice for hair or hard candies or colored dragees for eyes. You might even make them look like your kids for an extra Easter surprise!
Recipe
Chocolate wafer melts
Vanilla wafer melts
Oil-based coloring
Oil-based flavoring
Candy eyes or other edible embellishments
Chocolate bunny molds
Fine paintbrush
Toothpicks
Lollipop sticks
Large microwaveable container
Microwaveable ramekins
- Melt 1 - 2 oz of vanilla wafers in a ramekin for each color you want to use to decorate the chocolate pops. Add oil-based coloring to each and stir until well incorporated.
- Set ramekins into a shallow bath of hot tap water to keep the contents pliable for the duration of your decorating (this water should not be boiling, or hot enough to scorch the candy).
- Use fine paintbrushes to apply colors to coordinating spots on the mold. Extra fine touches like a tiny black pupil in the center of an eye can be made by applying color with toothpicks. Allow each color to harden before you add the next. (You can place the molds in the refrigerator or freezer to speed up the process.)
- Place edible embellishments into the mold in the appropriate places. Lift the mold carefully and view from the bottom to verify that the colors and embellishments you have added are in the right place. (Now is the time to change or re-do the decorative touches if you need to!)
- Place 8 oz of the chocolate wafers into the microwaveable container and cook in microwave for 45 seconds to 1 minute to start. Add flavoring if desired. Stir and return to microwave if needed for 15 second intervals, until the chocolate is melted but not scorched. Set the chocolate in its container into the hot water bath (change out water for hotter water if needed by this time).
- Set mold on level surface and position lollipop sticks in place. Fill the molds carefully with the chocolate using a spoon or squeeze bottle. Once filled, tap the molds very gently to ensure that any bubbles in the chocolate are released.
- Put the molds into the refrigerator to set, making sure they remain level.
- Once the chocolate has set, pop the chocolate bunny pops out of the mold and wrap or place in small cellophane bags. Secure at the base of the mold with a ribbon.
Tip:
- Do not wash the paintbrush with water between colors, as the moisture will ruin the consistency of your chocolate. Instead, use a paper towel to remove the previous color from the brush, or use a new brush.
